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

Ingredients

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

Directions

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.