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

  1. 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.
  2. For the dressing: Combine all the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed.
  3. Drizzle the dressing over the salad and toss. Season with salt and black pepper. Serve immediately.
  4. Note-the dressing will keep in an airtight container for up to 5 days.

 

Do you have a favorite Spring Green Recipe you would like to share?  I would love to feature it. Contact Me.

xo

Cassandra

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