If there is ever a season to celebrate food, I think spring wins. Here in the Pacific Northwest, we know winter is chilly. And dark. And after a few months of squash, sweet potatoes, and heavier cozy meals on repeat, our bodies, minds, and souls are ready for all things new and fresh. The produce stands start to look a little more colorful, and not every single thing we eat needs to be warm. Hallelujah.
Spring is the season of options and more freedom to create quick meals that don’t require a lot of planning, prep, or cooking time. I’d say that’s something to celebrate, don’t you think? It’s the beginning of salad season or #salading. It’s when salad upgrades to a full-blown meal experience where you savor every bite.
So today here is a little salud to spring #salading season. Make a bowl of fresh goodness that you won’t be able to stop making — and grinning about. Let’s do this thing, spring.
Spring Green Goddess Salad
Makes 2 servings
- 2 heads Bibb or butter leaf lettuce
- 3 radishes, sliced
- ½ cucumber, sliced
- 1 handful sugar snap peas
- 1 avocado, cubed
- 5 stalks chives, minced
- ½ cup cooked quinoa
- 1 can white beans, rinsed
- Optional additions: Grilled steak, chicken, shrimp, or feta cheese.
Directions: Assemble ingredients over lettuce of your choice. Add Green Goddess Dressing and toss to serve.
Green Goddess Dressing
Makes approximately 4 servings
Note: This is a creamy, non-dairy dressing for any salad or marinade for any meat or fish, and a great dip for a crudité platter. If dairy is not a problem and to give it a bit more tang and creaminess, add a scoop of whole milk yogurt.
- ½ avocado
- 1 lemon, juiced
- 1 teaspoon anchovy paste
- 5 tablespoons olive oil
- 10 leaves basil
- 1 handful chopped chives (approximately 6 sprigs, chopped)
- Sea salt and pepper to taste
Directions: Blend all ingredients together in a blender or food processor. Add more olive oil if you prefer a thinner consistency. Store in the fridge for up to 1 week.