Ingredients:

  • 4 cups baby spinach
  • 2 cups wild arugula
  • 1 cup shredded romaine lettuce
  • 1 medium carrot, julienned
  • 1 cup English cucumber, sliced into half-moons
  • 2 tbsp hemp seeds
  • 1 tbsp ground flax seeds
  • 1/4 cup sliced red onion, thinly shaved
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Prepare the vegetables. Julienne the carrot, slice the cucumber into half moons, and shave the red onion. Note: Shaving the onion thinly removes the harsh bite and lets it blend in.
  2. Place these crunch elements in the bottom of your large mixing bowl. Note: This creates a structural base for the leafy greens.
  3. Combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, sea salt, and cracked black pepper in a mason jar.
  4. Close the lid tightly and shake vigorously for 30 seconds until the mixture looks creamy and opaque.
  5. Add the baby spinach, wild arugula, and shredded romaine lettuce to the bowl on top of the vegetables.
  6. Pour the dressing over the greens.
  7. Toss gently using a lifting motion until the leaves look glossy but not wet.
  8. Sprinkle the hemp seeds and ground flax seeds on top. Note: Only do this right before serving to keep the seeds from softening.
  9. Serve immediately to maintain the peak crunch.