Prep Time: 15 minutes

Cook Time: 0 minutes

Yield: Makes several servings.

Pigweed, along with berries and vegetables, creates a colorful salad that is nutrient dense and tastes incredible!

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Ingredients

>> 2 cups non GMO corn (about two large ears)
>> 2 cups packed pigweed, chopped
>> 1 cup lettuce, chopped
>> 1/4 cup cilantro, chopped
>> 1 medium size red onion, chopped
>> 5 garlic cloves, finely chopped
>> 2 roma tomatoes, finely chopped
>> 1 jalapeno, finely chopped
>> 1/8 cup barberries (see note below) (or dried cranberries)
>>
>> Dressing:
>>
>> 3 freshly squeezed limes
>> 2 tbsp pure maple syrup
>> 1/8 cup sesame oil
>> 1/4 cup olive oil
>> Kikkoman soy sauce (or Ponzu)

Instructions

Blend all ingredients for the dressing. Add about 2 tbsp soy sauce, stir, and if need, add a bit more until you really like the taste. Set aside and let flavors infuse for about an hour.

Place all prepared vegetables and herbs into a bowl. Place the dressing onto the salad and carefully mix and serve.

Leftovers can be placed in the fridge for up to 48 hours.

Note: If you have only dehydrated barberries, let them soak in 1 cup water for at least an hour before using. Once they have plumped up, strain and place in salad.

Wild Edibles in Recipe: Pigweed

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Miscellaneous