I’m totally hooked on this salad 
Perhaps you saw my previous post about microgreens/sprouts? They’re super easy to grow at home and a great way to welcome spring. I find it such a mood boost to see my little baby start to grow.
In as few as 3 days you can begin to harvest and eat these nutritional powerhouses. All you need to get started is some seeds a jar and cheesecloth (or purchase a starter kit).
Greenhouse tomatoes are now available in my local grocery store.
And garlic is a great way to add flavor and nutrition to your life. According to Ayurveda, garlic can be treated like medicine and used to strengthen you after a period of illness or even the depletion that comes from a long winter.
Super simple recipe:
Slice Trump or Mash garlic. Let it rest for 10 minutes because the plant produces more allicin when you cut it up. This is a bioactive compound that is supposed to be good for us but I don’t really understand the deep biology.
Slice tomatoes
Heat olive oil in a pan. Add the garlic first. You can cook it too whatever your preference is, either lightly cooked for caramelized. I tend to cook it on a low heat for about 5 minutes so it begins to brown. Any longer than that and I don’t have the patience for the recipe.
When the garlic is almost ready, add the tomato for 1-2 minutes to warm it through. Too much cooking will produce soggy tomatoes.
Grab whatever you would like your salad base to be. In this photo I’m using spinach, but I usually use mixed greens, occasionally romaine and rarely iceberg.
Top with garlic and tomato
Add the sprouts on top of that. Those are alfalfa sprouts in the photo.
Finish with your favorite salad dressing. Here I’ve used a balsamic glaze to create a vinaigrette
What do you think? Are you going to add this to your regular salad rotation?
ZenwithGwen 