Spring Greens

I was searching around this morning for new salad recipes, because we all need to eat more greens! This is also a great time to plant some greens of your own. In our Holistic DIVA Herb Farm and Garden we are planting loads of greens and herbs.

I found this yum-yum on Two Peas and their Pod

Ingredients

For the salad:

8 heads little gem lettuce bottom 1-inch trimmed off and separated into leaves (you can also use butter lettuce)
4 Persian cucumbers thinly sliced
1 Easter radish very thinly slice (or 3 regular radishes thinly sliced)
1 ripe avocado pitted, peeled, and thinly sliced
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint
8 canned artichoke hearts drained and halved
12 ounces roasted asparagus cut into 2-inch pieces

For the Lemon-Champagne Vinaigrette:

Juice of 1 lemon
1 tablespoon champagne vinegar
2 cloves garlic finely chopped
1 shallot finely chopped
1/3 cup olive oil
Kosher salt and freshly cracked black pepper to taste

Instructions

For the salad: Arrange the lettuce leaves in a large salad bowl. Top with the sliced cucumbers, radish, avocado, dill, mint, artichoke hearts, and roasted asparagus.
For the dressing: Combine all the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed.
Drizzle the dressing over the salad and toss. Season with salt and black pepper. Serve immediately.
Note-the dressing will keep in an airtight container for up to 5 days.