Joan's Green Salad with Herbs and Ginger

Joan's reflections

When I eat this simple green salad I can almost feel the infusion of antioxidants, vitamins and minerals into my bloodstream. It’s juicy and flavourful.

Green Salad with Herbs and Ginger

Chop up:

Baby spinach or mixed spring greens
Tomatoes (put in a bowl for a few minutes with a little olive oil, sea salt & fresh ground pepper while preparing other ingredients. This makes them juicier)
Green onions
Fresh cilantro
Fresh mint leaves
Fresh basil
(all or some of the herbs, whatever you have available in any amounts)

Mix the following dressing into the salad (you don’t even have to make it separately, just add it to the green mixture):
Grated fresh ginger
Plenty of extra virgin cold pressed olive oil (experiment with a good flavourful olive oil)
Squeeze of small lemon wedge (optional) (I actually prefer the salad without the lemon, but try it both ways and decide.)
Fresh ground pepper (lots)
Sea salt (a little to taste)

Add:
Goat or feta cheese (optional but adds a lot of flavour) (break it up with your fingers into fairly large chunks)

Another option to this salad which I love is to chop up some bok choy, and it gives you a cruciferous vegetable.

You will be hooked.