The spring brings fantastic new salad greens to the table. All those seeds which are planted when the weather has barely broken from winter’s cold, stiff fingers are now shooting up into tasty and tender new leaves. Either pull thinnings or cut off some of the new lettuces and Mesclun to make fresh salads. That is what we end up eating during the busy spring season.
I can’t grow avocados, but they are one of my favorite additions to salads. They are also a good source food for glutathione, a necessary brain nutrient that you can’t get from a pill- it must be food sourced.
So what is better than some easy, delicious recipes?
A Fattoush recipe originally published on Dolly and Oatmeal, but adapted by me
- 2 cups spinach, roughly chopped
- 1 cup fresh parsley, minced
- 2 sprigs mint (roughly 8-10 leaves), minced
- 1 bunch spring onions, cleaned and white parts sliced thin
- 1 small cucumber, quartered into 1/2″ chunks
- 4-5 radishes, sliced thin by hand or mandolin
- 1/4 cup chives, minced
Combine salad ingredients and add croutons and the salad dressing you wish. A flavorful Balsamic vinaigrette would be my choice. Equal parts balsamic vinegar and your fav salad oil, crushed garlic, salt and pepper to taste, and some chipotle chile or cayenne.
Garnish with freshly sliced avocado. Maybe a sprinkle of coarse salt like Hawaiian Black Lava salt.
Classic Favorite Salad
- Baby lettuce greens
- Sliced strawberries
- Sliced roasted almonds or carmelized walnuts
- Your dressing
- Grated parmesan flakes