Hey there, fellow food adventurers! Hope your days are as bright as a freshly picked pea! Speaking of peas (and other lovely green things), I've been absolutely buzzing with inspiration from our own little garden oasis – a gift from the previous house owners, those green-fingered legends. We’ve got herbs galore, a couple of fruit trees, and enough veggies to make a rabbit jealous!
This burst of spring has me dreaming of lighter, brighter meals, and what better way to celebrate than with a zesty, crunchy, and oh-so-good green salad? Forget the heavy stuff; it's time to embrace the vibrant flavors of the season!
Why This Salad Rocks
- Seasonal Sensations: New potatoes, peas, asparagus, and mint – it's like a spring party in your mouth!
- Easy Peasy: Seriously, this is the kind of recipe you can whip up while, well, maybe not while sanding a ceiling but definitely when you need a quick and healthy meal.
- Versatile Vibes: Perfect for a family BBQ, a picnic in the park, or a delightful solo lunch.
So, let's dive into this green goodness!
Spring Green Salad Recipe
Yields: 4 servings Prep Time: 30 minutes Cook Time: 30 minutes
Ingredients
For the Mint Dressing
- 60 ml extra virgin olive oil
- 30 ml lemon juice (adjust to your tastebuds)
- A generous handful of fresh mint leaves (about 7g, or more if you're a mint lover!)
- 1 teaspoon wholegrain mustard (for that extra zing)
- A tiny garlic clove (or half if you're not a garlic fiend)
- A pinch of salt, and freshly ground black pepper to your liking.
- ½ teaspoon maple syrup or a touch of sugar (just a hint of sweetness)
For the Salad
- 2 tablespoons of crunchy almonds
- 250g small new potatoes
- ½ cup frozen petit pois (small peas), or fresh if you’re fancy
- 2 teaspoons olive oil, for that lovely char
- 200g asparagus, ends trimmed
- 1 small zucchini, thinly sliced (like, paper-thin)
- 50g mixed salad leaves
- 1 baby gem lettuce, leaves torn (for some extra crunch)
Let's Get Cooking!
- Mint Madness: Toss all the dressing ingredients into a blender and blitz until smooth, tasting as you go. Adjust the seasoning to make it perfectly YOU!.
- Nutty Goodness: Toast those almonds in a dry pan until golden, then roughly chop and set aside.
- Potato Prep: Boil or steam the potatoes until tender, then let them cool. Because nobody likes a hot salad, do they?
- Pea Power: Boil or steam those peas, then plunge them into ice water to keep that vibrant green color.
- Asparagus Art: Heat up a griddle pan, add the oil, and grill the asparagus until charred on both sides. Season with salt and cut into segments.
- Salad Assembly: Combine the cooled potatoes, peas, asparagus, zucchini, and salad leaves in a big bowl or on a sharing plate.
- Dress & Delight: Just before serving, drizzle that magical mint dressing all over and sprinkle with the toasted almonds.
Tips for Extra Sparkle
- Add a splash of white wine vinegar to the dressing for extra zest.
- Swap out the almonds for toasted hazelnuts or pecans for a different flavor profile.
- Feel free to experiment with other greens like spinach, rocket, or watercress.
- For a non-vegan version add some feta or grilled halloumi for a salty kick.
This salad is not just a meal; it’s a celebration of spring, fresh flavours, and happy tummies! So, go ahead, whip up this vibrant delight and let the good times (and good eats) roll!
Don't forget to tag me in your salad creations using the hashtag #SpringIntoFlavor and @GaiaGreens. I’m always so excited to see what you all come up with!
Happy cooking, everyone!