Spring seasonal salad
This salad is not only vibrant and flavourful but also packed with nutrients from fresh, seasonal produce.
- Mixed greens (such as spinach, arugula, and baby kale)
- Asparagus (blanched and cut into bite-sized pieces)
- Radishes (thinly sliced)
- Avocado (sliced)
- Peas (fresh or blanched)
- Strawberries (sliced)
- Fennel (thinly sliced)
- Orange segments
- Almonds (toasted and chopped)
- Feta cheese (crumbled)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
- Prepare the vegetables and fruits: Blanch the asparagus and peas, slice the radishes, avocado, strawberries, and fennel, and segment the oranges.
- Assemble the salad: In a large bowl, combine the mixed greens, asparagus, radishes, avocado, peas, strawberries, fennel, and orange segments.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Add toppings: Sprinkle the toasted almonds and crumbled feta cheese on top.
- Serve immediately and enjoy your fresh, seasonal spring salad!