This recipe is from The Anti-Anxiety Diet Cookbook by Ali Miller, RD, LD, CDE

Combining acid and fat, such as lemon with olive oil, aids in nutrient absorption. Greens are a great source of mood-stabilizing nutrients, including folate and magnesium. Choose heirloom varieties and local heads for more nutrient density.

Makes: 4 servings | Prep time: 15 minutes

  • 1 small head heirloom lettuce such as Deer Tongue, Speckled Trout, or May Queen
  • 2 handfuls arugula
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon honey
  • generous pinch of salt
  • 9 to 10 twists freshly ground black pepper
  • 8 to 10 slices watermelon radish
  • 8 to 10 fresh edible flowers
  • 1 teaspoon large flake sea salt, such as Maldon

1. Place the lettuce and arugula in a large bowl.

2. In a small bowl, whisk the lemon juice, olive oil, honey, salt, and pepper. Pour over leafy greens and toss to coat evenly.

3. Top the dressed greens with the radish, edible flowers, and a sprinkle of salt.

Nutrition facts per serving
Calories: 161 | Carbohydrates: 2g | Fiber: 1g | Protein: 2g | Fat: 15g

Find out how to get started with the Anti-Anxiety Diet here.