>> 1 cup chickweed leaves
>> 1 bunch scallions
>> 1 beet
>> pinch of sea salt
>> 3 tbsp. organic coconut oil
>> 2 tbsp. wine vinegar
>> 1/2 tsps. mustard of choice
Rinse and drain chickweed. Thinly cut scallions. Grate a raw beet. Place in bowl.
Combine the coconut oil, wine vinegar and mustard well then toss through salad. Sprinkle a pinch of salt over salt and enjoy.
Edible Wilds in Recipe: Chickweed
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.