Spring is the perfect season to refresh your plate with vibrant, nutrient-packed ingredients. This spring salad celebrates the fresh bounty of the season with an irresistible mix of organic greens, crisp veggies, crunchy nuts, and an herby green goddess dressing. Featuring unique greens like chicory, nasturtium leaves and flowers, green onions, and kale, this salad bursts with flavour, colour, and texture. We have an abundance of gorgeous organic greens in store from Lighthouse Regenerative Farm…here’s a yummy salad recipe for you to put some of the beautiful fresh and delicious ingredients to good use!
Ingredients
For the Salad:
– 2 cups kale (ribs removed, leaves torn)
– 1 cup chicory leaves
– 1/2 cup nasturtium leaves
– Nasturtium flowers (for garnish)
– 2 green onions/shallots, thinly sliced
– 1 cup thinly slicedcucumber
– 1/2 cupthinly sliced radishes
– 1/4 cup toasted walnuts or almonds
– 1/4 cup crumbled goat cheese or feta (optional)
For the Green Goddess Dressing:
– 1/2 cup Greek yoghurt or sour cream
– 1/4 cup mayonnaise
– 1/4 cup fresh parsley
– 1/4 cup fresh chives
– 2 tablespoons tarragon leaves
– 1 garlic clove, minced
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions
Step 1: Prepare the Greens and Veggies
– Wash and dry all greens thoroughly. Tear the kale and chicory leaves into bite-sized pieces.
– Arrange the kale, chicory, and nasturtium leaves in a large salad bowl.
– Add the sliced green onions, cucumbers, and radishes for some crunch.
Step 2: Make the Green Goddess Dressing
– In a blender, combine the Greek yoghurt, mayonnaise, parsley, chives, tarragon, garlic, lemon juice, and olive oil.
– Blend until smooth and creamy. Adjust salt and pepper to taste.
Step 3: Assemble the Salad
– Drizzle half the dressing over the greens and toss gently to coat.
– Top the salad with toasted walnuts (or almonds) and crumbled goat cheese for added texture and flavour.
Step 4: Garnish and Serve
– Sprinkle nasturtium flowers on top for a beautiful, edible garnish.
– Serve immediately with the remaining dressing on the side.
Why This Salad Works
This salad captures the essence of spring with a mix of bitter, peppery, and mild greens. Chicory adds a slight bitterness, balanced by the peppery bite of nasturtium. Kale provides heartiness, while cucumbers and radishes offer refreshing crunch. The green goddess dressing ties everything together with its creamy, herbaceous flavour, adding richness without overpowering the fresh ingredients.
Variations and Tips
– Add protein: Toss in grilled chicken or smoked salmon for a heartier salad.
– Switch up the nuts: Try pecans or pine nuts for a different twist.
– Make it vegan: Swap Greek yoghurt and mayo with plant-based alternatives.
This spring salad is a celebration of nature’s best, perfect for a light lunch or a side dish for your next gathering. Enjoy the fresh, floral notes and vibrant colours while the season is in full bloom!
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