I started with a colander, scissors and a garden glove, and ended up with a full bowl of salad!
I picked dandelion greens, bedstraw, nettle tops (smash them a bit as you chop them!), leaves from the savoy and bok choy cabbages, red beet microgreens, radishes (and their greens), spinach beet, spring onions, (flowering) chives, (flowering) sage, and marjoram. I later topped it with some nuts and seeds.
Know how I’d like to improve this salad? To have the poppy and sunflower seeds harvested from the garden and the nuts foraged!