Fresh spring greens from the market. The first sightings of local cucumbers and cherry tomatoes. Herbs like basil, dill, cilantro, and parsley are plentiful this time of year. You know it’s time to welcome summer when all of these veggies are very ripe and plentifully available.
What is it about raw vegetables that is so right in the summertime? The growth and greenery this time of year has me craving raw foods. They cool us down and give us the nutrients we have been deprived of all winter. I find myself snacking on tomatoes, eating whole radishes, crunching on all different veggies enjoying their most natural state. In some way I think, it connects me back to nature, which we all secretly long for, and I fall in love every year.
One of my favorite ways to indulge in raw foods is in salad. They can be topped with anything and everything you want for an enriching meal. Most will enjoy as lunch or dinner, which are fantastic options, but have you ever thought about eating salad for breakfast? Topped with an over-easy egg, it gives you the boost your body craves as your first meal. The yolk of the egg paired with some lemon juice makes a wonderful dressing. I always used to say: a great salad needs no dressing, just the right toppings.
This salad is made with spring greens and topped with seasonal vegetables such as cucumber, tomatoes, green onion, and herbs. I added avocado and sauerkraut too because they bring an ordinary salad to the next level. Topped with lemon, salt, and pepper and served with an over-easy egg, this salad has just the right balance of light and satisfying.
Enjoy!
You Will Need
Handful of spring greens
1/2 green onion chopped
chunk cucumber, chopped
1/4 – 1/2 avocado, diced
4 cherry tomatoes, cut into 1/4’s
1-2 T your favorite sauerkraut
fresh herbs like dill, cilantro, parsley, or basil
sea salt and freshly cracked black pepper
squeeze of lemon juice
1 pastured egg
butter for cooking
What to Do
1. Plate your greens and top with green onion, cucumber, avocado, tomatoes, herbs, sauerkraut, lemon juice, salt and pepper and toss lightly.
2. Cook your egg over-easy on a pan with butter.
3. Top your salad with your egg, add some more herbs, salt and pepper, and serve.
makes one serving
