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Seasonal lettuces - Cabbage - Sunflower Seeds

10-15 minutes | Serves 2-3

An easy way to always have a delicious and fresh salad nearby. Try in combination with a ready to eat dish or meal kit, a loaf of Starter Bread's sourdough, or a quart of our handmade soups!

What you’ll receive:

  • Sunflower Seeds
  • Sliced Organic Cabbage
  • Sliced Organic Fennel
  • Pickled Red Onion
  • Organic Seasonal Salad Mix
  • The Minnow’s Preserved Lemon Tahini

What you’ll need:

  • Salt & Black Pepper
  • Cheese (optional)
  • Lemon (optional)

Recipe instructions:

  1. Remove the dressing from the fridge so it can come up to room temperature by plating time.
  2. Spread the sunflower seeds on a sheet pan and toast or cook under low broil until golden and aromatic, about 3 minutes.
  3. Add the lettuce mix, cabbage, and dressing in a large bowl and toss to combine and coat.
  4. Serve, topping each plate with a pinch of pickled red onions, 1 tablespoon toasted sunflower seeds and a few cracks of black pepper. If using, add crumbled feta and a squeeze of lemon juice.

Easily make a delicious simple salad

Vegan
Wheat-free

Seasonal Salad with Sunflower Seeds & Preserved Lemon Tahini

Regular price $17.95
Unit price
per 

big salad

Seasonal lettuces - Cabbage - Sunflower Seeds

10-15 minutes | Serves 2-3

An easy way to always have a delicious and fresh salad nearby. Try in combination with a ready to eat dish or meal kit, a loaf of Starter Bread's sourdough, or a quart of our handmade soups!

What you’ll receive:

  • Sunflower Seeds
  • Sliced Organic Cabbage
  • Sliced Organic Fennel
  • Pickled Red Onion
  • Organic Seasonal Salad Mix
  • The Minnow’s Preserved Lemon Tahini

What you’ll need:

  • Salt & Black Pepper
  • Cheese (optional)
  • Lemon (optional)

Recipe instructions:

  1. Remove the dressing from the fridge so it can come up to room temperature by plating time.
  2. Spread the sunflower seeds on a sheet pan and toast or cook under low broil until golden and aromatic, about 3 minutes.
  3. Add the lettuce mix, cabbage, and dressing in a large bowl and toss to combine and coat.
  4. Serve, topping each plate with a pinch of pickled red onions, 1 tablespoon toasted sunflower seeds and a few cracks of black pepper. If using, add crumbled feta and a squeeze of lemon juice.