As the warm season begins, our body craves freshness, lightness, and vibrant, living foods. This sattvic salad is the perfect companion for sunny days: full of flavor, texture, and balance. Easy to prepare, this recipe supports a calm mind and nourished body.

Ingredients

• 50 g fresh escarole
• 5 g fresh arugula
• 100 g fennel
• 1 orange
• 1/2 pink grapefruit
• 1 tsp Dijon mustard
• 5 ml maple syrup or chestnut honey
• 15 ml extra virgin olive oil
• 5 g hemp seeds
• 10 g black olives
• 5 g kalamata or crushed olives
• 10 g capers or your preferred pickled vegetables
• 1 sprig of fresh dill

Preparation

The vinaigrette
Mix the syrup or honey with the mustard and a few drops of orange juice until it forms a smooth paste. Slowly whisk in the olive oil until lightly emulsified and creamy.

The fennel
Peel the orange and grapefruit, and cut out a few segments of each. Juice the remaining fruit to marinate the fennel. Slice the fennel finely and let it sit in the citrus juice overnight—absorbing flavor and gently “cooking” in its own marinade.

You can use the leftover juice to enhance your vinaigrette or blend it into a refreshing smoothie.

Assembly
Arrange the escarole and arugula in the center of a plate. Add the marinated fennel on top. Scatter the citrus segments, olives, and capers naturally around. For extra color and flavor, finely chop the olives and sprinkle over the salad, or air-dry them and grind into a delicate crumble.

Finish with the vinaigrette and garnish with hemp seeds and fresh dill.

A vibrant, refreshing, and nourishing salad—perfect for warm days and moments of mindful presence.