Spring Herb Salad Recipe

Spring Herb Salad

by Katie Pollock Estes

Serves: 6

Salad Ingredients

• 10 stalks of thin asparagus
• 10 radishes, very thinly sliced
• 3 cups of mixed salad greens of your choice, chopped (recommended: butter lettuce, arugula and baby kale)
• 3 cups of fresh herbs of your choice, chopped (recommended: Italian parsley, mint and dill)
• Salt and freshly cracked black pepper to taste
• Feta cheese to garnish (optional)

Dressing Ingredients

• ½ cup avocado oil
• ¼ cup white wine vinegar
• 1½ tablespoons Dijon mustard
• 1 small shallot, minced
• Salt and freshly cracked black pepper to taste

Instructions

1. Prepare the dressing by placing all ingredients into a small bowl and whisking until emulsified. Set aside. Blanch asparagus, then chop into bite-size pieces. Let cool.
2. Combine asparagus, radish, greens and herbs in a large bowl. Toss with dressing until the salad is just coated. Don’t overdress it! (I like to offer the extra dressing on the side for folks who like to drown their greens, though.)
3. Season with salt and pepper to taste. Optional: Sprinkle some crumbled feta on top for garnish.

Variations

• In the spring, use fresh garden peas instead of (or in addition to) asparagus.
• In the summer, swap asparagus for fresh cherry tomatoes, use loads of basil for the herb, and break up some buffalo mozzarella to add to the mix.
• My favorite: Give your salad dill pickle vibes. Swap in fresh garden cucumbers instead of asparagus, ditch the mint and double the dill. Crumble some feta on top.