Garden salad



  • 4 cups of garden salad leaves
  • 6 sprigs of parsley leaves
  • 250 gr of red and yellow cherry tomatoes
  • 6 radishes, sliced
  • 2 green and white chives, chopped
  • 3 to 4 sliced cooked beets
  • 4 tangerines, sliced



  • 1 teaspoon of sugar
  • 3 tablespoons lemon juice
  • ¼ cup of olive oil
  • ¼ cup of SOW Chia Oil
  • Chia seeds
  • Salt & pepper to taste



  1. Heat a cast iron skillet very well, (grill or barbecue), brush each slice of mandarin with a little chia oil and put them in the hot skillet, let the slices sit in the pan for 2 to 3 minutes and flip them carefully. Remove from heat, add salt and pepper and let cool.  
  1. Put the washed and drained garden leaves on a plate, decoratively arrange the slices of beets, radish, grilled tangerines and parsley leaves. 
  1. Put some tomatoes cut in half and others whole in a bowl, and toss them with chives. Put on one side of the salad.

  2. For the lemonette dressing, stir lemon juice, sugar, salt and pepper with a whisk or fork. Then, add the oils and stir to blend all ingredients. 
  1. Add chia seeds to the lemonette dressing and add salt to taste. Store in the refrigerator until serving time.