This is so versatile, it’s hardly a recipe. But looking through the ingredients should give you an idea of the possibilities when you are walking around your garden.

Makes 4 servings.

Ingredients

2 cups of the youngest fresh coromandel leaves you can find

2 cups fresh raw greens (chaya, amaramth, lamb’s quarters, purslane, water leaves, Florida pellitory, katuk, Oinawa spinach, Malabar spinach, etc… – whatever is young and fresh today)

1/4-1/2 cup leaves for flavor (herb leaves like basil and garlic chives, young leaves of cranberry hibiscus or roselle, peppergrass…)

1/4-1/2 cup chopped fruits or baby vegetables (whatever is available today: baby luffa or snake gourds, okra, green beans, radish pods…)

a few edible flowers for color (daylilies, pansies, hibiscus, butterfly pea, edible bean flowers, herb flowers…)

dressing of your choice (try 5 parts oil with 1 part vinegar and maybe some seasonings), or just a little oil and salt

Directions

Toss all the leaves together gently, fold in fruits and vegetables and top with flowers. Drizzle with dressing and serve.

Possible additions would be any type of nuts and/or cheese.