Spring has indeed sprung and its unsettling clouds of golden pollen have left me a bit under the weather; however, I am relying on the season's newly harvested green vegetables to keep my immune system and energy in check. In the winter season I truly believe my body thrives on warm foods and spices, but come springtime I crave cool salads and fresh raw veggies. It is as if my body's own thermal shift sends a signal to my inner cravings, dictating what my body needs to regulate and be satisfied.
This simple salad is made with Spring's delicately young jewels: asparagus, radish, spring onion, beets and tossed with a light meyer lemon vinaigrette. For an additional crunch I added salty marcona almonds, do not skip this ingredient or you will be sorry!
So for those of you pining for lighter fair I hope this colorful salad satiates your longing, and for those of you striving to eat seasonally this dish is a delicious first step.
Lastly, I want to thank you all again for the outpouring of encouragement and enthusiasm regarding my skin care posts! I am looking forward to bringing more "lifestyle" into Roost, and your kind words have given me fire in my belly to stay motivated and pour more of myself into this creative haven. Each and every note and comment was lovingly read and appreciated.
Do let me know what you would like to see/read regarding future lifestyle posts!!
Spring Salad (serves 6-8)
- 8 cups shredded/sliced brussels sprouts or cabbage or you can use salad greens ( I found gorgeous purple brussels sprouts at the store, trimmed the ends and sliced using the slicing attachment on my food processor)
- 4 radishes, thinly sliced (a mandolin is best for this)
- 1 bunch of asparagus, ends trimmed, cut in half
- 4 spring onions, halved and thinly sliced
- 2 cups chopped, roasted beets
- 1/2 marcona almonds
Fill a medium sized pot with water and bring to a boil. Add asparagus and blanch for 2 minutes. While they are cooking make a cold water ice bath in a bowl and after the 2 minutes quickly add the asparagus to stop the cooking process. Once cooled lay on a paper towel and pat dry. Set aside.
In a large bowl combine the shredded brussels sprouts, cabbage or greens. Add the sliced radishes, asparagus, sliced onions, beets and almonds.
Add the dressing and toss to coat.
**For a more hearty dish you can top with some parmesan or fresh goat cheese!
Meyer Lemon Vinaigrette
- 1/2 cup olive oil
- 2 TBS Dijon mustard
- 2 TBS honey
- zest from 2 meyer lemons
- 1/2 cup fresh meyer lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
Place all ingredients into a jar and shake vigorously to mix well.