From Heather: Sometimes, we don’t need a dressing at all to enjoy an incredible salad. My friend Sage always dresses greens simply with fresh lemon juice, olive oil, and cracked pepper so she can “taste the greens.” She served a version of this salad at one of the photo shoots for this book and I had to include it for YU — I ate it for a few weeks straight I was so in love.
Salad serves 4 +
5 cups romaine hearts, chopped
2 ripe nectarines, pitted and sliced
1 cup mung bean sprouts
¼ cup sunflower seeds, toasted
¼ cup hemp seeds
1 lemon, juiced
Pinch or two of sea salt
Generous black pepper to taste
- In a large bowl, toss all goodies (minus lemon juice, salt, and pepper) together.
- Dress with fresh lemon juice, salt, and pepper to taste.
Psst! Try this salad with apricots or peaches instead of nectarines. .
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