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Writer's pictureKrista

The Prettiest Spring Salad


I love salads, but I especially love salads in the spring. I think it has to do with the start of fresh, local and seasonal ingredients. It was the first Farmers Market (@vanmarkets) of the season in Vancouver a few weekends ago and I was ecstatic to see such lovely ingredients this early in the season. I also love the vibrant greenness of this dish. It is such a pretty visual after the dark colours of winter.


I use a light dressing with this salad, as I don't want to over power the gentle spring vegetables. Lemon and a light vinegar, such as champagne vinegar compliment the freshness of the ingredients.


Edible flowers take this salad to new levels. Make sure your flowers are edible, food safe if serving with food.


The Prettiest Spring Salad


Salad Ingredients


4 cups of Spring Herb & Salad Mix

1 cup sugar snap peas sliced on a bias, removing ends and string

1 cup english peas (I used frozen peas I shelled and froze when they were in season)

1 cup asparagus cut into 1" pieces

1 bunch coloured radishes, halved

1/2 cup pea shoots

Garnish, edible flowers


*handful of basil and mint torn (optional, see recipe note below)

*handful of thyme leaves (optional, see recipe note below)


Dressing Ingredients


1/4 cup olive oil

3 tablespoons champagne vinegar

1 tsp dijon mustard

1/2 lemon, juiced

1 small shallot, minced

1 tsp honey

salt and pepper




Method


Bring a large pot of salted water to a boil. While waiting for water to boil, make an ice bath by adding ice and very cold water to a large bowl. Once water is boiling, add snap peas, asparagus and shelled frozen peas. Blanch for 1 minute until vegetables are a vibrant green and slightly tender. You want them to still be crisp. Remove from boiling water with a slotted spoon and immediately place into the ice bath. Let sit for a few minutes until vegetables have cooled and cooking has stopped, then drain and dry on a clean kitchen towel.


Make dressing by adding all ingredients, except the olive oil, into a small bowl and whisk together. Then slowly drizzle the olive oil over the bowl and continuously whisk until the dressing combines and emulsifies.


In a large serving bowl combine spring herb and salad mix, radishes, dried snap peas, asparagus, peas, pea shoots and garnish with edible flowers. Right before serving, give dressing a quick whisk and then drizzle over salad.


Enjoy!

Krista


Recipe Notes:

I don't usually buy pre-packaged salad mixes, but the spring herb mix from is one I find particularly tasty - I didn't add any of the fresh basil, mint or thyme to the salad pictured, as they were already included in the pre-packaged herbs and greens mix. If you use regular lettuce in this recipe, make sure to add fresh torn herbs such as basil and mint to get the same flavours.

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