Fun at the Farmer’s Market+ Purple Radish Salad

Taking a trip to the farmer’s market always makes me feel like a kid in mother nature’s candy store. The beautiful bounty of greens, colorful veggies and locally-made treats never cease to excite me. Living in NYC you get to experience multiple culinary adventures, and with so many local markets around it’s easy to get lost in discovery. One of my favorite markets is of course the Union Square Greenmarket, which is a staple in the city. With summer in full swing I wanted to try a new salad recipe and decided to stroll through the market for inspiration. Wow.. what a culinary adventure indeed!
Besides finding so many new treats, it feels good to support local farmers who dedicate their lives to growing nourishing foods that feed the planet. I feel so much more connected to the earth and mindful of how my food is grown and how it affects my body, gut microbiome and ultimately the planet’s ecosystem. The strawberries for example, are so much juicer and more nutrient dense because they are in season. The bland-tasting berries shelved at the grocery store (that traveled miles upon miles creating tons of carbon foot prints) don’t even compare in taste to the ruby-red gems from our local farms.

Walking through the rainbow of veggies and fruits, I fell in love with these gorgeous purple radishes (a natural work of art), sugar snap peas, nasturtium, sweet strawberries and arugula. A recipe is only as good as its ingredients so while it’s a simple salad, it packs a punch of flavor, lots of gut-friendly fiber and amazing antioxidants. I hope this will inspire you to take a trip to your local farmer’s market and have fun with your own culinary adventure!

Happy & Healthy Cravings! 🙂

Ingredients:
1 purple radish, sliced thinly
2 cups arugula
1/4 cup shelled sugar snap peas (I eat the skins because they are so yummy)
2-3 thinly sliced strawberries
4 nasturtium (edible flowers)
1 small head of romaine
shaved skinless cucumber curls
extra virgin olive oil
juice and zest of 1 lemon
1/4 tsp pink Himalayn salt

Directions
Arrange the romaine leaves on a plate as if you are fanning them out. Place arugula in the center and arrange purple radish slices in a circle. Place strawberries around radishes, sprinkle peas over salad, and arrange curled cucumber slices (I used a vegetable peeler to get the shavings) and nasturtium as you wish. (see above pic for inspiration)

Dressing
2 Tbsp olive oil
fresh lemon juice
lemon zest
pinch of pink Himalayan salt
whisk all ingredients together and drizzle over salad.

Enjoy!