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Turnip Greens Salad with Toasted Sunflower Seeds
Turnip Greens Salad with Toasted Sunflower Seeds

Before you jump to Turnip Greens Salad with Toasted Sunflower Seeds recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Eat Are Going To Effect Your Health.

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Even though most of you have been told again and again that vegetables are good for you, and there is a really good reason why. Potassium is amongst the things that you will locate in various vegetables, not to mention they also contain many different vitamins and minerals you will also need. For example, broccoli has a lot of potassium to present you with your daily recommended allowances. You will also find that a salad, made with spinach rather than lettuce, can provide your body with many more necessary nutrients.

If you decide that your overall health is important to you, you should take these tips to heart. One thing that you need to actually avoid is all of the processed foods which you can purchase in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to turnip greens salad with toasted sunflower seeds recipe. To cook turnip greens salad with toasted sunflower seeds you only need 7 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Turnip Greens Salad with Toasted Sunflower Seeds:
  1. You need 1 large bunch turnip greens, spinach komatsuna or other asian greens
  2. Get 6-7 Tbsp (60 g) unsalted, shelled sunflower seeds
  3. Prepare 1/4 tsp salt + more if needed
  4. Take 1 tsp sugar
  5. Use 1-1 1/2 tsp soy sauce
  6. Use Optional
  7. Get 1 tsp yuzu or lemon zest
Instructions to make Turnip Greens Salad with Toasted Sunflower Seeds:
  1. Wash the turnip greens well to remove any dirt. Cut in half so you have the thicker stem and the leaf separated. Bring a big pot of water to a boil and blanch the stems for 1-2 minutes and the leaves for 30 sec. - 1 minute until bright green and just a little tender. Remove from boiling water and dunk in cold water right away to stop the cooking.
  2. Squeeze out the water from the cooled down greens. Cut into 1 or 2 cm pieces. Put in a large bowl and sprinkle with 1/4 tsp to 1/2 tsp salt (you want it just a little bit salt flavor because you'll add soy sauce later).
  3. Next toast the sunflower seeds! In a dry frying pan with no oil, toast the seeds over medium low until they start to crackle a little and get some color. Be careful not to burn - they can toast quickly!
  4. With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder.
  5. Put the sunflower seeds into the bowl with the greens and toss to mix. Add 1 tsp sugar and 1 tsp soy sauce. Toss and taste. Add a little more soy sauce (or salt) if needed.
  6. If you have a yuzu or lemon, you can try adding some of the zest into the greens too!

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