5 Finger-licking Spring Salads

If there’s time to go enjoy and experiment with the ample leafy greens, it’s the spring. As the market livens up with fresh smells and colors of snap peas,...
spring-salad

If there’s time to go enjoy and experiment with the ample leafy greens, it’s the spring.

As the market livens up with fresh smells and colors of snap peas, lettuce and radishes so should your body. There’s no better time to toss up some exciting combos of seasonal veggies.

Below are 3 of our favorite spring salad recipes

 

Asparagus, Fava Bean and pistachios

 

asparagus-fava-bean-pistachios

What you need:

  • ¼ of raw chopped pistachios
  • 1.5 cup of Fava beans
  • One chopped small shallot
  • 1.5-2 tablespoons of vinegar (apple or white wine)
  • 1 bunch of asparagus
  • ½ cup of olive oil
  • Arugula – 2 cups
  • 1/3 mint leaves
  • 2 tablespoons of tarragon leaves and chive blossoms

Preparing the salad:

  • Heat the oven to about 330°. Toss the chopped pistachios on a baking sheet and place them in the heated oven. Toss once or twice and bake for no more than 7-9 minutes. They should be fragrant but you shouldn’t see any browning.
  • Use a copper coated saucepan to cook the Fava beans. Cook in simmering water for about 6 minutes. The beans should be tender.
  • Prepare a bowl of ice water bowl with a colander on top. Gently remove the Fava beans and transfer to a colander with the ice water. Wait for about 30 seconds before removing the beans. Proceed to drain the beans and remove the skins.
  • Use a small bowl to combine the chopped shallot and vinegar. Season the mixture with the salt (to taste) and pepper. Leave the combo to rest for about 8-10 minutes.
    In a large bowl, mix the asparagus (thinly sliced lengthwise), arugula, mint and the rested beans.
  • Add the roasted pistachios and the vinaigrette and toss for a about 30 seconds.
  • Serve topped with the chive blossoms

Servings: 6-8

Resources and recommendations: We recommend using a copper saucepan because of its superior heat transfer.

This means that you will be able to control the simmer and if the water starts boiling, reduce the heat. The change of temperature will calm the water within 30 seconds.

You can see a selection of the best copper cookware here.

For chopping, use either a sharp knife or a mini food chopper.

 

copper-cookware-set

Copper cookware set

 

Celery, Artichoke and Parmesan

 

artichoke-parmesan-salad

What you need:

  • 3 tablespoons of fresh lemon juice and olive oil (each)
  • 10-12 artichokes with trimmed stems (preferably baby artichokes no heavier than 1 lbs)
  • Celery – finely sliced, 1 cup
  • 2-3 tbsp of fresh parsley (chopped finely)
  • 2 tablespoons of fresh mint (chopped)
  • Shaved Parmesan – 2.5 oz
  • Preparing the salad:
  • Mix the lemon juice and olive in small bowl and whisk for 1 minute
  • Trim the artichokes – work with 1 at a time, remove the dark outer leaves until you see the dark green inner parts
    Cut about 0.5 inch from the top and trim the dark parts around the stem and the heart. Slice them lengthwise, cover in dressing and move to another bowl.
  • Mix the artichokes with the celery and other ingredients and move to serving platter.
  • Season with pepper and salt to taste
  • Serve topped with the shaved Parmesan and sprinkles with a dash of olive oil

Servings: 4-6

Asian spinach rice salad

 

Asian-spinach-rice-salad

 

This one is more of a light main course then a salad.

What you need:

  • 1/2 cup Brown rice
  • 1/2 cup water
  • 1 cup fresh spinach
  • 2 teaspoons sesame oil
  • 1 tablespoon Worcester sauce

Preparation is simple:

  • Cook the rice in simmering water for about 5 minutes and leave it rest
  • Add the spinach – the heat of the rice will cook it tender
  • Serve topped with olive oil and Worcester sauce or BBQ sauce and a few slice of shaved Parmesan.

 

Layered garden salad

 

layered-garden-salad

What you need:

  • 2 cups green frozen broccoli florets
  • 2 cups green frozen cauliflower
  • 1 cup cherry tomatoes cut in half
  • 1 cup sliced carrot
  • 3/4 cup salad dressing of choice (I’ll recommend a couple later on)

Preparation:

  • Take a large saucepan and boil 7-8 cups water, add broccoli and cauliflower and continue to boil for 2 and a half minutes.
  • Separate the broccoli from the cauliflower and in a large glass bowl layer the cauliflower, cherry tomatoes and carrots and top with the dressing.
  • Place the broccoli on top and leave to marinate for 1 hour.

We sincerely hope you try one of our 3 favorite spring salad recipes. Let us know what you think in the comments below.

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