>> 1 cup chickweed leaves
>> 1 bunch scallions or 1 small red onion finely sliced
>> 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.
Wild Edibles in Recipe: Chickweed
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
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