Raw tatsoi and plum Salad

with Hemp Oil Dressing

The benefits of hemp seed oil are many, among them a megadose of ALA (alpha-linolenic acid), which converts into two heart-healthy omega-3s in the body, and possibly has cholesterol-lowering properties—and did I mention its being a catalyst for world peace? To temper its slightly bitter flavor, I cut it with olive oil here and add a touch of sweetness. The dressing’s flavor is further balanced by the earthiness of tatsoi, a cruciferous green increasingly available at farmers’ markets that tastes like a cross between spinach and bok choy. Juicy plum segments are a pretty finish.

Serves 6

For the dressing

• ¼ cup extra-virgin olive oil
• 2 tablespoons hemp seed oil
• 3 tablespoons unfiltered apple cider vinegar
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons thinly sliced scallion
• 2 teaspoons coconut palm sugar or 3 drops stevia sweetener
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• Pinch of cayenne pepper

For the salad

• 2 bunches tatsoi, chopped
• 1 shallot, very thinly sliced
• 1 red bell pepper, cut into strips
• 1 large carrot, peeled and grated
• 2 ripe, juicy plums, pitted and cut into wedges

Make the dressing: In a medium bowl, whisk together all of the dressing ingredients until emulsified.

Make the salad: To the dressing, add the tatsoi, shallot, bell pepper, and carrot and toss. Top with the plum wedges just before serving.

Tip For a warm salad, cook the tatsoi, stirring, for 1 to 2 minutes in coconut oil. Bok choy can be subbed for the tatsoi.