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The summer has finally arrived, and it is hot!! I spent part of today by the pool working a bit on my tan since I have been very pale lately. So, I guess technically it’s not spring anymore, but this is the perfect spring salad made with seasonal fruits and vegetables. It’s simple to put together and a real crowd pleaser.
Spring Salad
Serves 2.
Salad inspired by Sweet Green.
Spring mix lettuce (I used lettuce from our garden)
1 bunch of asparagus
2 tablespoons roasted and salted sunflower seeds
1/2 cup strawberries, sliced
A couple sprigs of fresh mint
1/3 cup goat cheese, crumbled
Olive oil
Balsamic vinegar
Sea salt
Lemon juice
Preheat oven to 400 degrees farenheit. Cut the tips off the asparagus and coat asparagus with olive oil and balsamic vinegar. Sprinkle with sea salt crystals. Bake for 25 minutes and let cool. When cool, cut into 1 inch pieces.
Place lettuce, sunflower seeds, strawberries, asparagus, goat cheese and mint in a large salad bowl. Combine equal parts olive oil with lemon juice (you’ll need about 1/3 cup). Pour over salad and toss to coat. Serve with crusty bread and a cold drink!
