It is the end of May, and here in Ohio it is just beginning to feel like spring.
Just last week after I had planted my little garden, there was a frost warning. IN THE MIDDLE OF MAY. I should be able to plant my tomatoes and zucchinis without the disturbance of temperamental Ohio weather. Don’t get me wrong, I love winter, but not for seven consecutive months! That being said, I am more than happy to welcome in this glorious spring weather. Not to mention all of the fresh spring produce.
To celebrate spring’s arrival (finally!), I whipped up this bright green spring salad. I basically just threw in all of the green vegetables that I could find in the grocery store, plus a few radishes for contrast and called it a dish. Incredibly, that was all this salad needed to be delicious. Nature doesn’t need a recipe to pull together a satisfying side dish!
The dressing is so easy to whip up, and it adds a refreshing note to this recipe. Not only is it much healthier to make your own dressing, but it is also much easier on the wallet. I would recommend making an extra batch of the dressing to put on other salads throughout the week. This dressing would also be great as a marinade for chicken. In fact that is probably going to happen in my kitchen within the next week, so stay tuned.
- 2 cup asparagus, chopped into 1 inch pieces
- 2 cup frozen peas, defrosted
- 2 cups arugula, roughly chopped, and large stems removed
- ½ cup radishes, thinly sliced
- Juice and zest of 1 lemon
- 1 tbsp olive oil
- 1 tbsp champagne wine vinegar
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp mint, finely chopped
- 1 tbsp dill, finely chopped
- Fill a medium pot with enough water to just cover the bottom of the pan. (About 1 cm high).
- Add asparagus and place lid on the pot. Let steam for 3-5 minutes or until asparagus is bright green and fork tender. While steaming, make an ice bath for the asparagus for later use.
- Drain asparagus and immediately place in the ice cold water bath to blanch.
- Place asparagus and the rest of the vegetables in a large bowl.
- Mix all of the ingredients in a tupperware container with a lid, and shake until the dressing is fully mixed.
- Pour dressing on vegetables, and serve. Store leftovers in the fridge for up to 3 days.