One of my favorite things about summer is when the farmer’s market is in full swing! I love browsing the market and dreaming up possibilities for what I can cook up that week. An added bonus is getting access to veggies straight out of the ground— I love grabbing a bunch of beets, radishes, or carrots with the tops still attached (you can’t always find that at the grocery store!).
For this salad I let no element of the veggie go to waste— I used the carrot tops to make a dressing, and the broccoli leaves and stem in the salad. If your broccoli doesn't come with the leaves on, worry not! You can use any leafy green your eco-friendly heart desires. I just love getting creative in ways to reduce my food waste (and waste in general, of course!), a stasher makes a big impact by keeping produce fresher longer.
Summer Save-the-Scraps Salad with Carrot-Top Pesto Dressing
- 1 cup chopped up broccoli leaves (or any leafy green you love)
- 1/2 cup raw broccoli florets
- 1/4 cup sliced broccoli stem (use a knife to cut off the outer, woody skin, then slice)
- 1/4 cup purple cabbage (shredded)
- handful cherry tomatoes
- 3 carrots, sliced
Carrot top pesto dressing:
I make a big batch of dressing to use through out the week!
- Carrot tops from 1 bunch of carrots
- 1/2 cup cilantro (hate cilantro? switch it out for basil!)
- 2 cloves garlic
- Juice of 1/2 a lemon
- 1/2 cup extra virgin olive oil
- Generous pinch of himalayan pink sea salt
To make the salad, toss everything in your sandwich-size stasher bag (or go big in the half-gallon stasher!). For the dressing, throw all the ingredients in the blender or food processor and blend until smooth. Add more oil if the consistency seems too thick. Store separately from salad, and use liberally through out the week! This stores in the fridge for up to 3 days to bring to work or a quick, easy to grab lunch.