Fresh Spring Salad Recipes
In our last blog, “How To Select The Freshest Spring Produce”, we discussed how to shop for best quality of produce that spring has to offer. This week we’re sharing ways to utilize some of these crisp ingredients. Check out these Fresh Spring Salad Recipes.
Spring Green Salad w/ Basil & Mint Dressing
Basil & mint dressing:
- ¼ cup fresh basil or mix of basil and mint
- 1 small garlic clove
- 1 tablespoon lemon juice, plus some zest
- 1 tablespoon white balsamic vinegar
- 2 tablespoons extra-virgin olive oil, more as desired
- Sea salt and fresh black pepper
Spring green salad:
- 1 bunch of asparagus, tender tops only
- ½ cup peas
- A few handfuls of salad greens
- ½ cup chickpeas, drained and rinsed
- A few sliced radishes
- ½ cup sliced mozzarella balls (vegan sub: avocado)
- Handful of chopped, toasted pistachios
- Handful of herbs: chopped basil, mint and/or chives
- Make the basil & mint oil: In a food processor, pulse together the herbs, garlic, lemon juice and zest, balsamic, olive oil, and salt and pepper. Taste and adjust seasonings. Set aside.
- Prepare the salad: Chop your asparagus into 1-inch pieces. Blanch them for about 45 seconds in a pot of boiling, salted water. Remove immediately and transfer asparagus to a bowl of ice water. Let cool, then drain. (If you’re using fresh peas, blanch the peas as well, if you’re using frozen ones, just let them thaw and add them to your salad raw).
- In a large bowl toss together the blanched asparagus, peas, salad greens, chickpeas, radishes, and mozzarella. Add as much of the dressing as you like and toss again. Add the pistachios, chives, and mint. Taste and adjust seasonings. Transfer the salad to a platter and serve.
- This salad can be made up to a day in advance, just leave out the salad greens until you’re ready to serve.
Strawberry Spring Mix Salad w/ Lemon Dijon Vinaigrette
For the Salad:
- 6 cups Spring Mix (of your choosing)
- 1 cup Strawberries, sliced
- 1 cup Red Grapes, halved
- 1/2 cup Candied Walnuts, chopped – (5 minute candied walnuts)
- 2 Tbsp Dried Cranberries finely, chopped
- 1/4 cup Feta Cheese, crumbled
For the Dressing:
- 1/4 cup Extra Virgin Olive Oil
- 3 Tbsp Lemon Juice
- 2 tsp Honey or Agave Nectar
- 1 tsp Dijon Mustard
- Pinch Kosher Salt
- In a large, salad bowl, combine Spring Mix, Strawberries, Grapes, Candied Walnuts, Cranberries, and Feta Cheese.
- In another bowl or jar, combine Olive Oil, Lemon Juice, Honey, Dijon, and Salt; whisk or shake until thoroughly combined; chill until ready to toss with salad just before serving.
To cook the Quinoa:
- 1 cup quinoa, rinsed
- 1 ¾ cups water
- ½ teaspoon salt
For The Dressing:
- 4 tablespoons lemon juice, freshly squeezed – plus more to taste
- 1/4 cup olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the Tabbouleh:
- 1 cup fresh parsley, chopped
- 1 cup fresh dill, chopped
- ½ cup fresh mint, chopped
- 1 cup cherry tomatoes, chopped
- 2 small (or 1 English) cucumbers, peeled and chopped
- 3–4 scallions, sliced thinly both white and green parts
- To cook the quinoa: Place quinoa in a saucepan and add in the water and salt. Give it a mix, put the lid on and bring it to a boil in medium high heat. Once it comes to a boil, turn down the heat to low and cook for 10-12 minutes or until water is fully absorbed. Take it off the heat and let it rest for 15 minutes. Fluff it with a fork and place it in a large salad bowl.
- Meanwhile, prep the dressing by whisking all dressing ingredients in a small bowl. Set it aside.
- To assemble the quinoa tabbouleh: Place all tabbouleh ingredients in the bowl with the cooked quinoa.
- Drizzle it with the dressing. Give it a toss.
- Taste for seasoning and serve immediately.
New Potato Salad w/ Asparagus & Lentils
- 1 pound new potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 pound green asparagus
- 2 cups fresh greens (spinach, baby kale, etc.)
- 1 cup green lentils, cooked (The chewiness of green lentils holds up well here, but brown or beluga lentils can be used instead.)
Lemon Mustard Vinaigrette
- 1/4 cup olive oil, extra virgin
- 1 tablespoon white wine vinegar, optional
- Juice one lemon, – 3 tablespoons
- Zest one lemon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup or honey
- 1 small clove garlic, minced
- Sea salt and pepper, to taste
- Preheat the oven to 400 F. Cut the potatoes in half lengthwise if necessary so that they’re all about the same size, then place onto a large baking sheet with the olive oil and salt. Mix to coat, then roast for 35-40 minutes, or until golden.
- Wash and trim the asparagus. In the last 5 minutes of cooking time for the potatoes, just toss the asparagus in the oven with them. They should turn bright green and soften slightly.
- Take the potatoes and asparagus out of the oven and place them into a large bowl. Add the greens and lentils, then top with the lemon vinaigrette and stir to combine. Serve warm.
Lemon Mustard Vinaigrette
- Add all ingredients to a small jar or bowl and shake or whisk to combine.
These are only a few of the many, many delicious Fresh Spring Salad Recipes out there to add into the “mix”. And don’t be afraid to experiment with some of your own combinations, you may just find some new favorites.
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