Chef Matteo’s Spring into Action Salad

By: Chef Matteo

Chef Matteo shows Joe how to make a light and healthy salad perfect for the spring



0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 1 large handful wild arugula
  • ¼ cup edamame beans
  • ¼ cup peas
  • 2 tbsp scallions
  • ½ fennel, bulb and tops
  • ½ carrot, chopped
  • 1 small handful mint


  • 1 tbsp tahini
  • juice from 1 lemon
  • 1 tbsp ginger juice (juice in your juicer)
  • 2 tbsp olive oil (less or more depending on your desired consistency)


  1. Add dressing ingredients in small bowl mix until thoroughly combined.
  2. Add remaining ingredients into large bowl.
  3. Add dressing to salad ingredients and toss.
  4. Serve immediately.


Prep time: 10 minutes

Total time: 10 minutes

Servings: 1

  • Nutrition per serving:
  • Calories160
  • Fat3g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium120mg
  • Carbohydrates25g
  • Fiber11g
  • Sugars6g
  • Protein 10g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , , , , , , ,

Chef Matteo

Matteo Silverman strives to elevate plant-based cuisine to the respect it deserves. He seeks fresh, seasonal ingredients that are local, organic, and sustainably grown. Wetting his feet in the San Francisco restaurant scene, he worked at the famous Green’s, Millennium, and Paul K. He moved to NYC in March 2001 and graduated from the Natural Gourmet Institute for Health & Culinary Arts that July. Upon graduation he worked at various bakeries and restaurants honing his skills and learning the trade. Along the way he has worked privately for families and high-profile clients in entertainment and finance, most notably Montel Williams, Russell Simmons, and Norma Kamali. In January 2003, born out of pure passion for food, people, and wine, Matteo launched 4 Course Vegan, a weekly supper club in Williamsburg, Brooklyn. January 2012 marked the 9th anniversary of 4 Course Vegan. Chef Matteo helped launch the popular raw foods and juice cleanse, Cooler Cleanse. He is currently the consulting chef at Cooler Cleanse and Juice Generation in NYC. His raw food menu can be found at Juice Generation juice Bars throughout Manhattan. Currently living in Sonoma County, he supports local farmers markets and purveyors through his newest venture Chalk Hill Cookery. Chalk Hill Cookery offers farm-to-table dinners, event catering, cooking classes, private chef services, and more. Find Chalk Hill Cookery at the Saturday morning Healdsburg Farmers Market starting in April 2013.

More posts from