Spring is one of my favorite times of the year. After a long winter of snow, cold, and ice I’m more than ready to be outside. I know spring has arrived here since the sandhill cranes visited the pond in back of us last week and everyone was out walking this past weekend in our neighborhood. The trees out front are showing signs of buds and daffodils are starting to poke their heads through the ground.
In our grocery store, spring shows itself with displays of asparagus, arugula, radishes, and strawberries. It’s still a little early here to pick our own outside – after all there’s still a bit of snow on the ground. But our warmer weather friends are sending their spring produce our way, and I thought the best way to celebrate was by making a spring salad.
For the greens I tossed together baby spinach, kale, arugula, and a baby spring lettuce mix my husband found on special at one of our local markets. I added sliced green onions and shaved radishes to the greens. The red radishes looked pretty on the salad greens. It was easy to shave them and get a slightly curled slice by using a vegetable peeler.
After plating the salad greens and radishes I topped each plate with shaved asparagus curls, a sliced strawberry, toasted almond slices, gorgonzola cheese, and a slice of avocado. To shave the asparagus I used my vegetable peeler again and just chopped up what was left after I couldn’t shave any more off the spear. Have you ever used fresh asparagus on a salad? It is delicious!
All that was left was to make a homemade vinaigrette and drizzle that on top. Here was salad heaven – yum – and I decided to share it with all of you today. The recipe below includes a fresh strawberry vinaigrette but if you’d prefer a more savory dressing see this post to make your own. Do you have a spring salad you like to make? Tell us about it in the comments below.
Spring Salad with Fresh Strawberry Vinaigrette
1 c. baby spinach
1 c. kale (ribs removed and leaves torn into small pieces)
1 c. arugula
1 c. baby salad greens
4 medium red radishes – shaved or sliced thin
3 green onions, sliced
¼ c. sliced almonds, toasted
4 asparagus spears – woody end removed, tips cut off and reserved for later, and stems shaved
½ avocado, sliced
4 strawberries, sliced vertically
¼ c. Gorgonzola cheese
1. Toss together baby spinach, kale, arugula, baby salad greens, radishes, and green onions.
2. Divide salad mix onto four salad plates and top with sliced toasted almonds.
3. Arrange asparagus curls, avocado slice, strawberries, and Gorgonzola cheese around the outer edge of the plate. Place the asparagus tip in the center of the plated greens.
4. Drizzle with Fresh Strawberry Vinaigrette. Serve immediately.
Fresh Strawberry Vinaigrette Ingredients:
3 Tbsp. extra-virgin olive oil
2 Tbsp. white wine vinegar
2 strawberries, tops removed and chopped
1 ½ tsp. honey
½ tsp. thyme
Pinch of kosher salt
Put all ingredients into a small jar or bowl and mix together using a stick blender or regular blender. Pulse till combined. Refrigerate any leftovers. Makes about 6 Tbsp.