how to make A GREAT SALAD ANY TIME OF YEAR
Spring is here, and I for one am feeling a little more buoyant stepping into my cheffy pants these days as I work on menus for clients, recipe development and “vegucating” the Bay Area on the restorative super-powers of fruits and veggies. No other season fuels my passion for being a plant-based personal chef more than spring. Our palates are eager to be awakened by sweet fruits, while our bodies crave the nutrients of seasonal stars like asparagus, peas and spinach. It must be why at this time of year I get excited about salads.
On Sundays, I walk through my neighborhood Farmer’s Market, which is abundant now with spring arrivals like strawberries, asparagus and fava beans. In my head is a giant empty salad bowl. I shop, letting my imagination go wild, mentally adding each item to the bowl until it’s a work of art.
If you’ve ever been stumped on how to build a great salad at home, try my easy “Thrive On Five” (ingredients) template for your next spring salad creation:
Easy Lemon Vinaigrette -- Makes about a cup
4 whole lemons (or Myer lemons)
2 Tbs. honey or maple syrup
1/3 c. extra virgin olive oil
¼ tsp. sea salt
a pinch of black pepper
Squeeze the juice of all four lemons into a mixing bowl. Add in the honey or
maple syrup and whisk. Slowly drizzle in the olive oil while whisking. Add the salt
and pepper, give it another quick mix and enjoy.
On Sundays, I walk through my neighborhood Farmer’s Market, which is abundant now with spring arrivals like strawberries, asparagus and fava beans. In my head is a giant empty salad bowl. I shop, letting my imagination go wild, mentally adding each item to the bowl until it’s a work of art.
If you’ve ever been stumped on how to build a great salad at home, try my easy “Thrive On Five” (ingredients) template for your next spring salad creation:
- A healthy portion of fresh lettuce (or a mix of dark and light leaf lettuces for color)
- One roasted veggie (asparagus, zucchini, cauliflower, new potatoes, golden or red beets, and broccoli florets are all good options)
- One fresh fruit (sliced strawberries, red or green grapes, pear and tangerine sections all make great choices)
- One kind of toasted seed or nut (hazelnuts, walnuts, pumpkin seeds, pine nuts and almonds work great)
- A fantastic home-made vinaigrette (recipe below) or a diced avocado and lemon or favorite vinegar if avoiding oil
Easy Lemon Vinaigrette -- Makes about a cup
4 whole lemons (or Myer lemons)
2 Tbs. honey or maple syrup
1/3 c. extra virgin olive oil
¼ tsp. sea salt
a pinch of black pepper
Squeeze the juice of all four lemons into a mixing bowl. Add in the honey or
maple syrup and whisk. Slowly drizzle in the olive oil while whisking. Add the salt
and pepper, give it another quick mix and enjoy.
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