Save yourself a trip to the grocery store during the COVID-19 pandemic by foraging fresh chickweed! This tender, sweet green can be found in early spring and thrives in moist shaded areas. It grows close to the ground, typically in dense patches. The plant has oval leaves with smooth edges and a pointed tip. It is has “hairs”along the stems and small white flowers.
I wanted the chickweed’s sweet flavor to be the star in this recipe, but still fill me up for lunch so I paired it with quinoa and lightly tossed in an apple cider vinegar based dressing.
Ingredients
- 1 C. cooked quinoa, cooled
- 3 C. chickweed
- 1 carrot, grated
- 2 tbsp. green onions (I also foraged wild green onions!), minced
For the dressing:
- 1/4 C. grape seed oil or any neutral oil of choice
- 2 tbsp. apple cider vinegar, or to taste
- Pinch of salt and pepper
Method
Whisk together dressing ingredients until emulsified. Assemble salad ingredients in a large bowl and lightly toss with dressing.
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