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Spring Greens Salad Recipe

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It’s quite possible that your pumpkin stash has come to an end and you’re ready for some fresh salads as we come into spring (it’s almost here)! This is a simple recipe to maximise what you have both in and around your garden so you can create some delicious, fresh and very pretty salads! Edible flowers are the perfect garnish!

Go for a walk around and see what you have, it’s probably a mix of the following:
Winter lettuce
spinach
multiplying spring onions
French sorrell
mustard lettuce
cornsalad
rocket
mizuna
endive
cabbage
kale (baby leaves)
chives
cilantro
Dalmatian parsley
beetroot tops
dandelion leaves and flowers
We even spotted some violet under a tree and both the leaves and flowers make a great addition.
For the salad pictured we added grated beetroot and lightly toasted pumpkin seeds, yum!
Toss your collection with a vinaigrette of your choice. A super basic and always tasty option is to mix equal portions of apple cider vinegar and olive oil together in a jar, put the lid on and shake, then toss through your salad. See page 254 of Change of Heart for our favorites.

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Spring Greens Salad Recipe

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