A fresh and sweet lettuce mix, washed and ready to eat. The challenge will be for all the snap peas to actually make it into the salad (don’t worry, we’ll send extra to snack on).

Washed spring lettuce mix, delectable sunflower & pea tendril microgreens, crunchy red jewel cabbage & radish, and a bright lemon dijon vinaigrette dressing made in-house. Enjoy on the porch with a hunk of Starter’s Sourdough and, maybe, a glass of white wine.

What you’ll receive:

• Sunflower Seeds
  
• Organic Snap Peas
• Sliced Organic Red Jewel Cabbage
  
• Organic Radish
• Organic Seasonal Salad Mix
• Organic Pea Shoot Microgreens
• The Minnow’s Dijon Vin

What you’ll need:

• Pure Kosher Sea Salt
• Black Pepper
• Feta Cheese (optional)
• Lemon (optional)

Recipe instructions:

1. Remove the dressing from the fridge so it can come up to room temperature by plating time. (20-30 then give it a good shake in the container to re-emulsify)
2. Spread the sunflower seeds on a sheet pan and toast until golden, about 3 minutes.
3. Loosely dice the snap peas, to about 1/4 inch lengths.
4. Remove the greens & thinly slice the radish.
5. Add the lettuce mix, diced snap peas, red cabbage, radish, and dressing in a large bowl and stir to combine and coat everything.
6. Serve, topping each plate with 1 tablespoon toasted sunflower seeds and a few cracks of black pepper. If using, add crumbled feta and a squeeze of lemon juice.