DIY Spring Salads

Asparagus Spring Salad by Bloglovin'

Asparagus Spring Salad by Bloglovin'

Ingredients

  • 1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise.
  • 1 cup fresh peas, or frozen and defrosted
  • ½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
  • 5 radishes, thinly sliced
  • 2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
  • ½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
  • 4 oz. of chevre goat cheese, I used the one with honey
  • the zest of one lemon, you can cut up a few slices for garnish after
  • ½ cup of toasted hazelnuts, slightly cracked open
  • shaved Parmigiano Reggiano for top of salad
  • extra lemons for dressing
  • olive oil


Instructions

  1. Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375 just until the raw taste is gone, you don't want limp asparagus they should still have a good bite to them, so keep checking. Cool them off and them slice them lengthwise.
  2. Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
  3. In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
  4. Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
  5. On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
  6. Sprinkle the toasted nuts all around.
  7. Spoon lemon dressing all around, as much as you think you need.
  8. Add shavings of Parmiggiano Reggiano on top.
  9. Garnish with a few lemon slices.
Berry Pistachio Salad by: Cremdelacrumb

Berry Pistachio Salad by: Cremdelacrumb

INGREDIENTS

  • 6-8 cups baby spinach leaves
  • 1 -1½ cups berries of choice (I used ⅓ cup each blueberries, raspberries, and blackberries - strawberries are great too)
  • ¼ red onion, thinly sliced into rings
  • ⅓ cup blue cheese crumbles (OR feta cheese crumbles)
  • ⅓ cup shelled Diamond of California Pistachios

dressing

  • ¾ cup fresh or frozen berries of choice (I used a combination of blueberries, raspberries, blackberries, and strawberries
  • ⅔ cup extra virgin olive oil (or vegetable oil)
  • ¼ cup apple cider vinegar
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1-2 tablespoons honey
  • ¼ cup cold water

INSTRUCTIONS

  1. To make the dressing, pulse all ingredients in a blender or food processor until smooth. Cover and chill until ready to serve.
  2. When ready to serve the salad, in a large bowl toss together spinach, berries, red onions, cheese crumbles, and pistachios. Serve with prepared dressing.

 

Edamame Salad by Jen

Edamame Salad by Jen

INGREDIENTS

  • 1 (1-lb) package frozen edamame
  • 1½ cups frozen corn
  • 1 (15-oz) can garbanzo beans, drained and rinsed
  • 1 cup black beans, drained and rinsed
  • 4 green onions, sliced
  • ½ cup chopped cilantro
  • 1 cup cherry tomatoes, halved
  • juice from ½ lemon
  • 1 garlic clove, minced
  • ¼ cup olive oil
  • ½ Tbsp. Dijon or honey mustard
  • ⅛ tsp. onion salt
  • ½ tsp. salt (or more, for taste)
  • pepper, to taste

INSTRUCTIONS

  1. Fill a large pot with water and boil on high heat. Add frozen edamame and cook for 3 minutes. Add frozen corn and cook for 2 minutes. Drain water from vegetables and set aside.
  2. In a medium sized mixing bowl, combine beans, onions, cilantro and tomatoes.
  3. In a small bowl, whisk together lemon juice, garlic, olive oil, mustard, salts and pepper. Pour over vegetables and beans. Toss to combine.
  4. Add in cooled edamame and corn. Toss together. Can serve right away or place in fridge until cooled and flavors blend. Enjoy!