Wednesday, 24 April 2013

Spring Salad

A yummy, crunchy, fresh salad filled with springtime vegetables! Now, if only the weather would cooperate and realize that it really is spring! Anyway, even if the sunshine's running a bit late, this is a very enjoyable and filling salad that will make you dream of melting snow. Maybe it can even distract you long enough for spring to come. If only.

I find that the ripe avocado and lemon juice makes enough of a dressing to coat the vegetables and leave the salad with a light, mild, fresh taste, but if you like you can add some pepper and a drizzle of olive oil if you want it to be less light and mild. Just do so sparingly.

Black-Eyed Pea Chopped Spring Salad


1 stalk of celery, chopped
1/3 cup cooked black eyed peas
1/2 avocado, cut into a dice
1 large radish, chopped
1/2 cup or more sugar snap peas, coarsely chopped
2 inch chunk of cucumber, chopped
1 romaine heart, thinly sliced or chopped
1/4 large fennel bulb (or 1/2 a small one), chopped
fronds from the fennel bulb, chopped
1 green onion, thinly sliced
juice of 1/2 a small lemon
optional: other fresh herbs


1. Toss everything together.
2. If the black eyed peas you used weren't salted, add a bit of salt to the lemon juice before tossing with the rest of the salad.

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