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Fresh from the garden salad

June 15, 2018

We may think we are nurturing our garden, but of course it's our garden that is really nurturing us.

– Jenny Uglow



It's that time of year when our gardens have suddenly burst forth from their seams and provide us with their bounty. Sometimes it’s simply enough to just stand in our garden and let the new vegetable beds and blooms be a source of inspiration.  


 If you don’t have a garden, maybe you have a few potted herbs or take a stroll through the farmers market. A chance to be mindful and consider all the new fruits and vegetables that have been waiting all winter to show us what they’ve got.


This salad recipe is a little offering of the summer months ahead. The simple ingredients offer fresh flavors that are light and nourishing. Another one of our favorite recipes is our Vegan Pizza with Cashew Cheese. When our bodies are in sync with all that the seasons offer us, we are in balance. The seasonal ingredients in this salad provide us with support for a healthy mind + body + spirit:



contains phytonutrients, anti-fungal properties + soothes the stomach



helps sooth digestion, source of B vitamins, helps increase GABA + good source of vitamins C and A



high in fiber, loads of anti-oxidants, anti-inflammatory +  high in B vitamins and vitamin K



rich in vitamin C, antibacterial, high in flavonoids, help restore body pH + helps fight free radicals



We used our Spring Essential Salad Dressing for this salad but added fennel, and chives to the recipe. You can explore more options with this basic salad dressing. 






1 head butter lettuce

handful of pea shoots

handful of sunflower seed greens

1/4 cup shaved fennel

1/4 cup English peas

1 tablespoon mint leaves

fennel leaves



1 tablespoon chives

1/2 teaspoon fennel seeds

juice of one lemon

1/2 cup grapeseed oil

1/2 teaspoon salt




For the salad: Thoroughly wash lettuce, vegetables and herbs. Blot and allow to dry on soft cloth.

Thinly slice fennel with knife or mandoline. Tear or chiffonade mint leaves.  Set aside thyme and fennel leaves.

Tear lettuce into pieces and toss with sunflower greens, pea shoots, peas, mint, fennel and thyme.


Dressing: Muddle fennel seeds and set aside. In a small bowl with sides, combine all dressing ingredients. Add muddled fennel. Whisk together. Drizzle dressing over salad or toss a small amount into salad. Enjoy!





 About the author:  Thyme & Presence is a space created to nourish the mind, body and spirit. DAILY PRESENTS is a tool that offers you the opportunity to step back + reconnect. A time in your day to escape the busyness of life and take 10 minutes for yourself. Explore how to become a member and receive exclusive discounts to all of the companies we adore!



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