Salads We Love

This post MAY have been prompted by my complete inability to find, try, love, and save salad recipes. I'll start with two and add more as I remember them.

Fiber, vitamins, antioxidants, anti-inflammatories... 🤩 Yes, please!

No stories about quaint, little cottages. No whimsical childhood memories.

Just recipes. Read on.

Spring Green Salad

dairy free - egg free - gluten free - nut free

This recipe is modified from the BBC.

For the dressing 4 tbsp extra virgin olive oil 2 tbsp lemon juice 2 tbsp each of finely chopped fresh dill, chives and mint leaves 1 tsp wholegrain mustard 1 garlic clove, crushed 1 tsp honey Ingredients 7 oz new potatoes, cut in half 7 oz green peas 2 tbsp olive oil 10 oz asparagus tips 7 oz baby zucchini, halved lengthways and sliced 1 head bibb lettuce, leaves torn 4 green onions, sliced on the bias 2 tbsp pumpkin seeds salt and freshly ground black pepper

Make the dressing Put all the dressing ingredients in a small food processor or blender and process until smooth and emulsified. Season well. Prepare the salad Cook the potatoes in lightly salted boiling water for 10–12 minutes, or until just tender, adding the peas for the last 2 minutes. Drain and place in a wide, shallow serving bowl. Heat a large griddle pan or heavy-based frying pan until hot. Add 1 tablespoon of olive oil and add the asparagus in a single layer. Cook for 3–4 minutes, or until lightly charred. Remove from the pan and add to the potato mixture. Wipe out the pan and add the remaining olive oil. When hot, add the zucchini, sliced side down, and cook for 3–4 minutes, or until lightly charred. Add to the potato mixture with the lettuce and spring onions. Stir the dressing then pour over the salad and mix well. Sprinkle with pumpkin seeds and serve.

Did you know that dandelions are edible? Not only that, but they're seriously nutritious! This recipe is adapted from Grow Forage Cook Ferment.

Dandelion Salad

dairy free - egg free - gluten free - nut free

For the dressing 1 cup extra virgin olive oil ½ cup fresh squeezed orange juice 2 tablespoons raw apple cider vinegar 1 tablespoon raw honey 1 pinch salt 1 pinch black pepper Ingredients 1 bunch dandelion greens 1/3 cup dandelion flowers 1 cup butter lettuce 1 sliced cucumber 1 cup sugar snap peas ½ cup sliced radishes

Make the dressing Combine olive oil, orange juice, apple cider vinegar, honey, salt, and pepper to a mason jar and shake vigorously to blend the ingredients. Prepare the salad 1. Chop the dandelion greens and butter lettuce, and add to a bowl. 2. Top with dandelion flowers, sliced cucumber, sugar snap peas, and radishes. 3. Shake the dressing again and pour over salad.