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Mix two finely chopped apples, 1/2 cup chopped scallions, and 1/4 raw corn kernels.
Toss with the juice of two or three limes and a few big pinches of salt.
For extra spice, add chopped jalapeno and cilantro.
Chill for at least 30 minutes.
If you’d like extra richness, add a bit of tangy feta or goat cheese.
The younger the greens the better because they’re more tender and sweet.
Mix with your hands to blend the dressing and rub it into the greens, then let it sit.
Thinly slice an apple and sprinkle with hazelnuts and pecorino romano or parmesan shavings.
Sprinkle with chopped basil, tarragon, chives, and mint.
Drizzle with olive oil.
Place cooked lentils on a plate and top with the vegetables.
Then add 1 cup cooked wild rice, one sliced apple, and a handful of broken pecan pieces.
Serve at room temperature.
She recommends topping the entire salad off with a fried or poached egg for a complete meal.
Add one minced shallot.
Brown four slices of diced bacon in a large skillet over medium heat, then drain.
For this salad, she paired earthy mushrooms with bright purslane and sweet apricots.
Her basic dressing: a bit of red wine vinegar and good olive oil.
Fresh cilantro and lime juice add brightness.
Mix the roasted chickpeas with wheat berries, slivered red onion, fresh cilantro and toasted pumpkin seeds.
For the dressing: mix pumpkin oil, lime juice, crushed fennel seeds and sea salt.