Spring is here and I am here in southern Florida. My first crack-of-dawn stop: the local green market. Eyeing what grows, what sells, who buys it and what people eat, I buy two bags full of fresh-picked promise. I make a simple plate of raw sunflower sprouts, bi-colored breakfast radishes, a curly Winterbor kale leaf, watermelon, blackberries and blood oranges, accompanying leftover brown basmati rice salad. It is bitter, spicy, sweet, sprinkled with salt and drizzled in sour.
serves one
INgredients
8 sunflower shoots
1 Winterbor kale leaf
2 breakfast radishes
slice of avocado (optional)
watermelon slice
a few blackberries
one blood orange
a few shakes of sea salt with sea vegetables
for the rice salad
1 cup cooked brown basmati rice
1/2 stalk celery, chopped into tiny pieces
1 Tablespoon capers
2 cherry tomatoes, chopped into tiny pieces
2 sprigs dill, chopped
2 sprigs Italian parsley, chopped
1 Tablespoon red onion, chopped
1 Tablespoon extra virgin olive oil
Process
Wash the sunflower shoots, kale, radishes, blackberries, celery, tomatoes, dill and parsley well. 
Cut the watermelon into bite-sized chunks.
Make the rice salad by combining the cooked rice, chopped celery, tomatoes, red onion, dill, parsley and capers together in a bowl. Sprinkle with sea salt with sea vegetables. Drizzle with olive oil and mix it all together well.
Now quarter one of the breakfast radishes. Place the rice salad on a plate and garnish with the radish quarters. Then arrange the sunflower shoots, kale leaf, watermelon chunks, blackberries and avocado (if using). Now slice the blood orange into about 6 sections and squeeze the juice of one or two sections onto everything on the plate.
©Nancy Wolfson-Moche 2017
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