This pretty spring salad, dotted with edible flowers, is the perfect light way start to any brunch, lunch or dinner. You can add goat cheese to the salad or even some sautéed prawns should you wish.
Spring is HERE my friends (ok, not officially but I’m running with this, it FEELS like spring and that’s all that matters to me), and it’s time for a kitchen overhaul with a new set of ingredients. I love you potatoes and yams, but we need a break. #sorrynotsorry
There’s nothing more satisfying than fresh, in-season, locally grown ingredients. I swear my heart sings when I hit the market and discover that perfect bundle of asparagus, a basket of locally grown strawberries or something as gorgeous as some pretty edible flowers. It is pure therapy for this foodie.
Speaking of local, I used the Organic Spring Mix from Fresh Attitude in this salad since I recently discovered that they are grown in-season and packaged right here in the Okanagan which is a big plus for me. Click here if you’re looking for where to buy them.
This salad is layered with blanched asparagus (blanching, which entails boiling for 1-2 minutes and immediately immersing in a cold water bath to stop the cooking – this makes it more tender, sweet and delicious), pretty strawberries, baby cucumbers and just enough red onion to give it some jazz.
You could add anything to this salad should you wish. A filet of seared salmon or some seared prawns, a bit of local goat cheese, slices of avocado, some candied nuts … or of course just leave it as-is (it is vegan and gluten free on it’s own)!
I love edible flowers and used pansies on this one. Note that not all flowers are edible (blog post coming), and that you will want to either grow your own from seed or buy the flowers from a gourmet grocery store that sells them.
Now one thing I wanted to add here, is that mayonnaise gets a bad rap … but I’m actually a fan as a fat source (it adds the creaminess to this dressing). It is essentially flavoured emulsified oil, and I would say that hands down the Hellman’s Vegan is my go-to in case you’re on the hunt for a good mayo. And this post isn’t sponsored for the record!
We have some fun spring recipes coming your way, sooooo excited! In the meantime, if you’re looking for some new recipes to dig into, check out this Lime Capellini, this Falafel Salad (one of my favs), these Crispy Tofu Salad Rolls or my Kale Refresher for a fresh alternative to juice or smoothies.
Spring Salad with Creamy Lemon Vinaigrette
This gorgeous salad is the perfect light way start to any brunch, lunch or dinner. You can add goat cheese to the salad or even some sautéed prawns should you wish. Note that the serving size is based on a side salad portion.
- 1/3 cup olive oil
- 1 tablespoon mayonnaise (I use Hellman's Vegan)
- juice of one lemon
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoon white wine vinegar
- 2 teaspoons sugar
- salt and pepper to taste
- 12 asparagus (ends trimmed)
- 6 strawberries, hulled and sliced
- 2 mini cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 283 grams Spring Mix (about 6 cups loosely packed) (I used Fresh Attitude)
To prepare the dressing, in a small but tall bowl (or large cup), whisk the garlic, lemon, dijon, sugar, white wine vinegar and mayonnaise together.
Slowly add the oil while whisking until it is all mixed in. Season with salt and pepper to taste (I just use a couple of pinches).
Blanch the asparagus in boiling water for 1-2 minutes, until bright green but still crisp. Remove from the pot with tongs and submerge in an ice bath (large bowl filled with ice and water). Remove once cooled and place them on a dry clean dish towel or paper towel to dry. Cut the asparagus into 2" pieces and set aside.
In a large serving bowl or platter with sides, layer the salad ingredients, starting with the spring mix and randomly layering the other ingredients.
Serve with the dressing and enjoy! Best if served immediately.