This salad features spring and summer vegetables like summer squash and asparagus. The dressing is a creamy vinaigrette that has lemon, garlic and a hint of lavender. This salad is made of a bed of mixed greens like little Gem lettuce. It uses sweet vidalia onions, raw shredded squash, lightly blanched asparagus, spring radishes, sliced almonds and mint.
Prep Time20 minutesmins
Cook Time5 minutesmins
Servings: 4
Author: Snap Pea Sheep
Cost: 4
Equipment
Grater or shredder
Ingredients
1Summer squashSizes vary so aim for 1/2 cup squash per person.
2SlicesPreserved lemonsOr use zest of one lemon
1/4TspSalt
1HeadRomaine lettuce
4SlicesVidalia onionsUse green onions if preferred
8 - 12SpearsAsparagusBlanched
8Radishes
20leavesFresh mintOptional
4TbspSliced almondsOptional
Creamy Lavender Dressing
1/2CupPlant yogurtI use So Delicious unsweetened coconut yogurt
1TbspLemon juice
2TbspLemonade(Or add 1/2 tbsp honey to the lemon juice).
1 TbspPreserved lemon
1TbspChampagne vinegar
1TbspFinely minced vidalia onionMay use a shallot or green onion
1/2TspMint
1/2TspCulinary lavenderCrush
1/2TSPDijon mustard
1/4TSPHimalayan salt
1/4TSPBlack Pepper
Instructions
Wash and chop your lettuce.. I soak mine in a salad spinner for a few minutes then spin dry before adding to the salad bowl!
Wash asparagus and cut tender parts on a slant. Blanche a handful. I let them steam about 3 minutes then rinse in ice water to cool and stop the cooking process. Add to salad once cooled.
Clean the onions. Thinly slice and add to salad. You may use vidalia, green or red onion whichever you prefer. You want a delicate hand here.
Slice radishes and add to salad.
Toss the salad greens and onions and divide evenly into four bowls. Top with asparagus, squash, mint and almonds.
Preserved lemons or lemon zest is a great finish and I have them in the salad AND the dressing.
For the Dressing
Crush the lavender to avoid getting big pieces in the salad. The flavor can be very perfume like. It is easier to add more than to take away. Add all ingredients into a carafe and shake to blend. Add to salad as desired.
Notes
This is a Snappy Sheep recipeAny spring vegetables work here but this combination is unexpected and fresh tasting. I have a recipe for the preserved lemons and always have some on hand. Lemon zest of a good substitute but thy not make your own preserved lemons. It only takes a few minutes and it is a real flavor pop to a wide variety of dishes. Enjoy!