2.5 oz baby spinach
3 oz raspberries
1 Tablespoon EVOO (Extria Virgin Olive Oil)
pinch sea salt
Process Wash the spinach and the raspberries well.
Drain and set aside. Peel the kohlrabi and grate it, using the medium grade on a box grater.
Set aside. Build each salad in a bowl: place the spinach leaves in the bowl, top with raspberries and grated kohlrabi. Sprinkle the sea salt on it; squeeze the lemon and pour it over the salad.
Drizzle the olive oil on top and serve.
©Nancy Wolfson-Moche 2014
« April fool’s salad
broccoli rabe »