The transition of seasonal change — even though it happens every year, four times — is always a bit… funky.
Not only are you swapping out your wardrobe, adjusting to the additional hours of daylight, and digging through your storage room for dust-covered box fans, but all of a sudden your well-oiled-machine of a mealtime routine goes to pieces. Who wants slow-cooker turkey chili when it’s 75 degrees outside?
It’s time to dust off the old salad spinner, y’all. And I’ve got four fancy-feeling salads that you’ll actually be excited to dig into.
Serves: 1 Prep Time: 15 mintues
- 3 leaves Lacinato kale, cut into ribbons
- 4-5 Romaine leaves, cut into ribbons
- 4 basil leaves, cut into ribbons
- Handful alfalfa or broccoli sprouts
- 2 radishes, thinly sliced
- 5-6 strawberries, quartered
- 1/4 C walnuts
- 1/4 C goat or cow feta crumbles
- Balsamic vinegar
- Extra virgin olive oil
- Black pepper to taste
1. Arrange greens and sprouts in a large bowl and toss to combine.
2. Top with radish slices, berries, nuts and cheese, and drizzle vinegar and oil over everything. Season with lots of black pepper.
Spring Green Salad
Serves: 1 Prep Time: 15 minutes
- 2 handfuls mixed baby spinach & arugula
- 3-4 dandelion greens, chopped
- 2-3 romaine leaves, torn
- Handful alfalfa sprouts
- 5 strawberries, cut into fourths
- 2 T goat cheese, crumbled
- Small handful of chopped walnuts
- Drizzle balsamic vinegar
- Drizzle olive oil
- Sea salt and pepper to taste
1. Combine greens, sprouts, and strawberries in a large bowl, toss to combine. Top with walnuts and goat cheese.
2. In a separate container, mix vinegar, oil, salt, and pepper. Take to work and dress salad just before serving.
3. To make this a bit more hearty, add some sliced turkey.
Fennel Apple Salad
Serves: 1 Prep Time: 15 minutes
- 4 T fresh orange juice
- 1 1/2 T fresh lemon juice
- 2 T olive oil
- 3 tsp chopped fresh tarragon
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1 Granny Smith apple, thinly sliced
- 1 fennel bulb, trimmed and thinly sliced
- 1 bunch watercress, tough stems removed
- 3 handfuls of baby spinach
- 1/4 C chopped walnuts
1. Mix juices, oil, tarragon, mustard, and salt in a large bowl. Add salad ingredients and toss to coat.
Chard & Cherries Salad
Serves: 2 Prep time: 10 minutes
- 1 bunch Swiss chard, shredded (you can dice the stalks if you want, or save them for stock)
- 1 carrot, shredded
- Big handful alfalfa sprouts
- 3 radishes, thinly sliced
- ½ a green apple, thinly sliced
- ½ T nutritional yeast
- Handful dry-roasted sunflower seeds
- Handful dried cherries
Combine everything except the yeast & sunflower seeds in a big bowl and toss with dressing. Just before serving, sprinkle yeast & seeds.
For the dressing:
- Equal parts apple cider vinegar & extra virgin olive oil
- 1 tsp granulated garlic
- Dash coconut nectar (optional)
- 1 tsp dried tarragon
- Sea salt & black pepper to taste
Mix it all together and enjoy. You might need to adjust the seasonings depending on how much liquid you use. This is best if you make it early and let it sit for a few days. It doesn’t need to go in the fridge.
Salad doesn’t have to be boring. You just need a little variety!
P.S. This will be my last blog post for AFF. The blog will stay live for several months to come, so you can access all of my previous posts forever and ever.
If you want to keep up with my writing, follow me on Medium.com, where I’m writing about insomnia, the power of silence, Prince, and… well, whatever the fork I want.