Ugly Produce. Delivered.

green salad with quick-pickled vegetables

Recipe adapted from  Bon Appetit . Photo by Gentl & Hyers

Recipe adapted from Bon Appetit. Photo by Gentl & Hyers

We love this salad because of its bright color and flavor contrasts. It's a great for Mother's Day (and any day!) because it's easy, super healthy and adaptable to whatever veggies you have on hand. We encourage you to play around with quick-pickling your favorite root vegetables. It's a great way to make your box produce last longer and you'll be hooked in no time! 


Pickled Vegetables

  • 1 c unseasoned rice vinegar
  • 3 Tbsp sugar
  • 1 Tbsp kosher salt
  • About 2 cups of thinly sliced/shaved Imperfect root veggies (ie carrots, turnips, beets) 

Salad And Assembly

  • β…“ c olive oil
  • 1 Tbsp juice from an Imperfect lemon
  • 1 Tbsp unseasoned rice vinegar
  • Kosher salt and freshly ground black pepper
  • 12 c of your favorite mixed tender greens (such as spinach, mizuna, tatsoi, arugula, dandelion greens)
  • ΒΌ cup of your favorite herbs (such as basil, mint, or tarragon) 


Pickled Vegetables

  • Bring vinegar, sugar, and salt to a boil in a small saucepan.
  • Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.

Salad and assembly

  • Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
  • Toss vinaigrette, greens, and herbs in a large bowl.
  • Add pickled vegetables to salad; season with salt and pepper and toss to combine.