Jewelled Green Salad

Start any meal with fresh, bitter greens to stimulate your digestive juices. Balance the bitterness with a dressing containing sweet, sour, salt, umami.
Course Appetizer, Salad, Snack
Cuisine Macrobiotic, vegan
Keyword health cooking, macrobiotic, vegan, vegetables
Servings 6 people


  • 6 Radishes
  • Umi plum seasoning
  • 1 tbsp Olive Oil
  • ½ tbsp Lemon Juice and grated zest
  • 1 tbsp Apple juice or ½ tsp concentrate + 2 tsp Water
  • 1 tsp Mustard
  • A few Drops Shoyu or Tamari

A selection of one or more of:

  • Rocket, Chicory, Radicchio, Dandelion leaves, Watercress, Lettuce, Lamb’s lettuce .


  • Wash your radishes, slice finely and toss in a small bowl with a generous sprinkling of Ume plum seasoning. Leave to quick pickle for 10 minutes, then rinse lightly.
  • Wash your selection of fresh leaves, drain and press gently with a clean tea towel; the slight crushing starts their breakdown before they’re even on the plate. Put the leaves in a bowl and finely grate the zest of ½ to 1 lemon over.
  • Put the dressing ingredients in a small jar and shake well until emulsified.
  • In a bowl, toss your selection of leaves thoroughly with the dressing; you only need a scant covering, about ½ tsp per person is plenty. Don’t be tempted to put too much dressing on, you’ll find less is more.
  • Arrange on small plates with a bed of leaves topped by the radish slices.
  • Serve 15 minutes before your main course is ready.