Spring’s Bounty Salad

Spring forward with the fresh flavor and crunchy textures of the new season in this healthy and tasty salad. It's light, colorful, full of vitamin A and calcium, and is packed with earthly delights that only come in early spring.

By / Photography By Betsy Robson | March 01, 2017

Preparation

Toast nuts in a preheated pan for 1 minute. Set aside.

Squeeze lemons into a small bowl and thinly sliver or zest the rind into the juice. Mix together olive oil, lemon juice, mint, and basil. Blanch asparagus tips for 1 minute and dip in a bowl of ice water to retain color. Set aside.

Wash mixed greens and spin (or lightly pat with a towel) to dry. Gently toss together in a large salad bowl. Add asparagus tips, peas, and sliced strawberries. Drizzle dressing on top and lightly toss. Sprinkle nuts on top and serve. Best enjoyed with a tall glass of cool, mint-infused water.

Ingredients

  • 6 cups mixed fresh greens (baby arugula, spinach, mustard greens, parsley, kohlrabi, young dandelion leaves, watercress)
  • Handful of mint and basil, cut in thin strips
  • 2 tablespoons extra virgin cold pressed olive oil
  • 2 lemons, plus the zest
  • 1 bunch of tender asparagus tips
  • 1 cup fresh peas
  • 1 cup fresh strawberries, sliced
  • Handful of pine or pistachio nuts, lightly toasted
  • Sea salt and pepper, to taste
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