How to Make a Farmers Market Mosaic Salad Fit Aphrodite

Ingredients

• 8 spears Asparagus (trimmed)
• 1 large King Trumpet Mushroom (sliced thin)
• 6 small Brussels Sprouts (halved)
• 10 Baby Tomatoes (halved)
• 2 tablespoons Fresh Parsley (chopped)
• 0.25 cup Pea Shoots (raw)
• 2 cups Dino Kale (torn into bite‑size pieces)
• 0.5 cup Fava Beans (shelled)
• 6 Shishito Peppers (halved)
• 1 teaspoon Fresh Rosemary (sprinkled)
• 3 tablespoons Extra Virgin Olive Oil (for dressing)
• 0.5 teaspoon Sea Salt (to taste)
• 0.25 teaspoon Freshly Ground Black Pepper (to taste)
• 1 Lemon (juiced)

Instructions

1. Gather Ingredients

   Collect all vegetables, herbs, lemon, olive oil, salt and pepper from the farmers market or grocery store.

   Time: PT5M

2. Wash and Trim

   Rinse all vegetables under cold water. Trim the woody ends off the asparagus, halve the Brussels sprouts, and remove stems from the mushrooms if needed.

   Time: PT10M

3. Slice Vegetables

   Using the Japanese mandolin (or Ben Riner) slice asparagus, mushrooms, Brussels sprouts, and shishito peppers into uniform thin pieces. Halve the baby tomatoes and slice the lemon for later juicing.

   Time: PT15M

4. Prepare Dressing

   In a small bowl whisk together extra virgin olive oil, freshly squeezed lemon juice, sea salt and freshly ground black pepper.

   Time: PT5M

5. Assemble the Mosaic

   On a large platter, artfully arrange the sliced vegetables, kale, pea shoots, fava beans, parsley, and rosemary in a colorful, overlapping pattern. Start with a base layer of kale, then add rows of each vegetable.

   Time: PT10M

6. Season and Finish

   Drizzle the prepared lemon‑olive oil dressing over the entire mosaic. Sprinkle a final pinch of sea salt, black pepper, and fresh rosemary.

   Time: PT2M

7. Serve

   Serve immediately as a vibrant main‑course salad or as a base for grilled fish or tuna.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

15 g

Fat

10 g

Fiber

5 g