Wild Green Salad with Miners Lettuce

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Author Andrea Wyckoff


  • 4 cups to 6 miners lettuce or a mix of spinach and watercress
  • 1/2 cup green apple
  • 1/2 cup cucumber
  • 1/4 cup sliced red onion
  • 1/4 cup radish
  • Tablespoon optional: garnish with 1 toasted sesame seeds*

Salad Dressing:

  • 3 Tablespoons light oil avocado or olive oil
  • 1 Tablespoon white wine vinegar or rice vinegar
  • 1 Tablespoon coconut aminos
  • 1 teaspoon toasted sesame oil*
  • 1 teaspoon maple syrup okay to omit
  • in *For AIP omit sesame seeds omit toasted sesame oil and add a few drops of fish sauce.


  1. Pick your wild lettuce, and gently rinse off in the sink. (Though I often live dangerously and eat the lettuce on our properly fresh from the ground without washing first)
  2. I prepare the lettuce by separating the large disks from the stems, and then I chop the stems to include in the salad too.
  3. Slice apple and radish into matchsticks. Slice cucumber into thin rounds.
  4. I toast the sesame seeds in a dry pan for a few minutes over medium heat, keep a close eye on them, and stir frequently.
  5. Whisk dressing together in a small dish and then toss into the salad.
  6. Garnish with toasted sesame seeds and serve.