Farm Fresh Romanesco Salad

Day 38 Plant Based Paleo Journey

So today Lila and I ventured to the Farmers Market. My friend had told me about this place the week prior but we hadn't the chance to go visit yet. Lila was particularly excited to go, not for the goodness we would find there but rather that she could drive there. (She currently has her driving permit and needs to fulfill her hours). Anyways, we safely arrived at the market and were immediately greeted by tons of local squash, gourds, pumpkins. On my way to the patch, I was stopped dead in my tracks by the bright chartreuse Romanesco and purple cauliflower. My creativity immediately started running, what could I make to showcase both of these stars? So this what I came up with. I didn't want to cook either and potentially sabotage their vivid colors so I needed to keep them raw....thus a salad. I continued on my adventure through the market and discovered fresh radish, carrots and beets. Oooh I forgot about the squash, I had never seen an "Orange Hubbard Squash" so my curiosity insisted I add one to my cart along with some Spaghetti and Acorn squash...look for those ingredients in upcoming posts 😁 aaaaaaaaand I forgot to take pictures of the Romanesco and the Purple Cauliflower before I annihilated them. They were amazing, oh well...I'll get better at this blog thing eventually...I hope

Lila just came by as I was writing this and said, "MOM NO, don't mention my name...this is embarrassing" LOL!

teenagers...anyways back to the salad. So this is quite possibly the simplest recipe ever

INGREDIENTS:

half head Romanesco Cauliflower, bite size pieces

half head Purple Cauliflower, bite size pieces

2 Red Radishes, thinly sliced

1 small Watermelon Radish, thinly sliced

1 medium Carrot, thinly sliced

handful Radish Clovers

handful Pumpkin Seeds

1 small Lemon, squeezed

1 Tbsp. Sumac

1 Tbsp. Avocado Oil

Salt & Pepper to taste

METHOD:

Throw all ingredients into a bowl and mix. VOILA done

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