Power Greens Bruschetta
Gently wilted greens, juicy tomato and crunchy, salty sunflower seeds tossed in a decadent honey-garlic vinaigrette — and piled on seedy bread. Doesn’t that sound scrumptious? If you eat it just like that, it’s such a light, healthy repast for the happy hour. Everyone loves finger food!
But you can easily turn this bruschetta into a meal. We like to spread a dollop of chèvre on the bread — we love the creamy texture it adds, and it’s a nice contrast with the lemony dressing. If we’re really going for hearty, we’ll top the whole bruschetta with a poached egg. The lush yolk breaks over all those greens, and it’s fantastic!
A word about the dressing: Our chefs have dubbed it Foolproof Dressing because it comes together in a snap, but that ease belies its full flavor. It’s made with honey, Dijon, lemon juice, and garlic, so it whisks up sweet, tangy and delightfully garlicky. It’s our new go-to salad dressing because it tastes amazing on veggies, greens and fruit.
1 tablespoon garlic, minced
1 tablespoon Dijon mustard
¼ cup honey
¾ teaspoon sea salt
¼ cup organic lemon juice
⅔ cup extra virgin olive oil
2 cups chard, cut in a chiffonade
2 cups dinosaur kale, cut in a chiffonade
2 cups dandelion greens, cut in a chiffonade
4 tomatoes, diced small
½ cup L&B Roasted Salted Sunflower Seeds
½ cup plus 2 tablespoons Foolproof Dressing
1 loaf L&B SuperSeed or Six Seed Artisan Bread, sliced
½ cup chèvre cheese, optional
- To make the dressing: Combine all the dressing ingredients but the olive oil and whisk together.
- Slowly whisk in olive oil until emulsified. Set aside. Note: leftover dressing can be stored in the refrigerator for up to 2 weeks.
- To make the bruschetta: Place the greens in large bowl. Add the tomatoes, sunflower seeds and dressing and toss to coat greens.
- Spread the chevre on the bread, if you like, and top each slice with a few tablespoons of the greens mixture.
If you love this recipe, check out the entire Nourish collection!