Early Spring Salad

Wednesday, March 30th, 2016

My friend and her husband are planting their first garden and I am envious. I have a herbal garden on our patio every summer, but it cannot compare to digging in the ground and raising veggies. When they asked for our advice, we were glad to share, since both my husband and I loved to garden when we owned homes. I suggested square foot gardening, that is, planting only four of each plant in one square foot and when they ripen, put in four other plants throughout the summer and fall. My husband recommended adding deep bed gardening, which is digging down about one foot to mix the soil so it does not compact during growing. (Google both for more info.)

 

When they asked us what to plant first, we both suggested lettuces, spinach, radishes, and scallions as early plants and when I created my own early spring salad I used some of these ingredients. Here is a sample recipe that you can add or subtract ingredients depending on what is available at farmers’ markets or green grocers. Enjoy the fresh taste of early spring greens!

 

 

Utensils: Cutting board and knife, mixing bowl, serving bowl
Prep. Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, No Added Sugar

Ingredients (No specific amountsOrganic when possible)

Red tipped Romaine lettuce or other of your choice
Spinach or baby kale
Radishes (Try watermelon radishes when available)
Mixed sprouts (I grow clover, radish, mustard, broccoli, and alfalfa together)
Leeks or scallions, chopped
Optional: Slivers of fennel

Lemon juice and olive oil
Salt & Pepper to taste or herbs of your choice

Directions

1. Wash greens well and spin or towel dry. Tear into bite-sized pieces. Place in bowl.
2. Slice radishes thinly and add to bowl. (I used fennel for this picture because I had not yet gone to Mom’s Organic for watermelon radishes.)
3. Add salt & pepper and/or herbs to taste
4. Toss with olive oil and lemon.
5. Garnish with sprouts right before serving.

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