Going to our local farmers market here in Byron is the adult version of going to the lolly shop for me! There are always so many fresh, organic, locally grown vegetable & fruit options that I usually have to do a couple of trips back to the car with bags unless Tasch comes with me….especially when the blueberry buckets are available.
I love that the farmers on their stalls can tell me what is in season & for how long, how they grow their goodies (I always choose organically or biodynamically grown), and often have great ideas on how to use some of the more unusual greens or exotic fruits.
The next exciting part is coming home and making a meal based on the morning’s haul.
I’m a sucker for a great salad, even in Winter (which let’s face it isn’t really Winter up here is it?!!) and this is a recent one we have been enjoying with radicchio lettuce, purple cabbage, beetroot, oranges & avocado in season.
Market Salad Photographed in Large Terracotta Dish
RECIPE
We use all organic ingredients.
Gluten free, vegan option
INGREDIENTS
Serves 4-8
½ large radicchio lettuce or ¼ large or ½ medium purple cabbage, finely sliced
2 large Kale leaves, finely sliced
¼ red onion, peeled & finely chopped
1 long celery stick, finely sliced
1 med beetroot, cleaned and diced
1 large or 2 medium blood oranges (or navel orange is fine too), peeled & flesh diced
1 avocado – flesh diced
½ cup activated walnuts, roughly chopped
1-2 tbsp macadamia nut oil
Celtic salt to taste
80g goats feta or vegan cheese
Edible flowers/microherbs to decorate
METHOD
- Toss all vegetables, avocado, orange and walnuts together in large salad bowl.
- Drizzle with macadamia oil, season with salt and crumble fetta/vegan cheese over the top.
- Toss lightly to combine and serve.
The perfect quick, healthy lunch, also delicious with some grilled, line caught snapper or mahi mahi!
