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Lucky Shamrock Salad

recipe image
Friday, 17 March 2017

Description

If you thought shamrocks were just symbols of luck, you might be surprised to learn that they can also make a very nutritious addition to your salads! Shamrocks are of the clover family, and are full of nutrients and vitamins. They have the flavor of baby spinach crossed with a slight wheat grass flavor - “green”, refreshing, and very tasty. 

In this recipe by Joelle Amiot of jarOhoney, marinated cucumbers and fennel are nestled in clover sprouts placed on a bed of shamrock leaves and garnished with a full shamrock standing with its stem. Perfect for a healthy St. Patty's Day brunch!

Ingredients

At a glance
Salads & Salsas
Makes
4 side salads
2 cups unpeeled organic cucumber, medium diced

1 cup organic fennel bulb, medium dice

1 large organic Meyer lemon

1 cup organic clover sprouts

1 cup organic shamrock leaves

4 whole organic shamrocks with stems attached for garnish, wash and gently shake dry

Methods/steps

1. In a medium mixing bowl, mix the diced cucumber and fennel bulb together well. 

2. Zest and juice the Meyer lemon into this bowl and mix well, this is your veggie mix. Allow the veggie mix to marinate for 45 minutes at room temperature, stir every 15 minutes. 

3. Now it is time to plate…use the above picture as a reference. Wash well and spin dry the shamrock leaves. Evenly distribute them flat into circle beds (about 3″ in diameter) in the middle of your 4 serving plates. Wash well and spin dry the clover sprouts. Place 1/4 of the sprout on each plate and make into a nest, about 1 inch from the shamrock’s edge. Distribute 1/4 of the veggie mix into each of the nests, pile higher than the nests top. Stand 1 whole shamrock in the center into the veggie mix on each. Serve and ENJOY!

1. In a medium mixing bowl, mix the diced cucumber and fennel bulb together well. 

2. Zest and juice the Meyer lemon into this bowl and mix well, this is your veggie mix. Allow the veggie mix to marinate for 45 minutes at room temperature, stir every 15 minutes. 

3. Now it is time to plate…use the above picture as a reference. Wash well and spin dry the shamrock leaves. Evenly distribute them flat into circle beds (about 3″ in diameter) in the middle of your 4 serving plates. Wash well and spin dry the clover sprouts. Place 1/4 of the sprout on each plate and make into a nest, about 1 inch from the shamrock’s edge. Distribute 1/4 of the veggie mix into each of the nests, pile higher than the nests top. Stand 1 whole shamrock in the center into the veggie mix on each. Serve and ENJOY!

Additional Tips

Recipe by Joelle Amiot:
https://jarohoney.com/

A CHEF’S TIP: most herbs and leafy items will wilt shortly after they are picked. For best results buy live versions that are potted or hydroponic. Like clover sprouts, shamrocks are delicate, so do not snip or wash until just before you are ready to serve them.