Everything is green here and I couldn’t be happier about it. So I decided to celebrate in salad form with ALL THE GREEN THINGS. Ok, maybe not ALL the green things. But I think we can agree that a plethora of spring’s greenery is represented in that bowl. Verde, verde, verde. And now I want tomatillos so I can make salsa. But that’s for summer. We’ll get there.
Speaking of summer, I’m brushing the cobwebs off of my gardening gloves and digging out my old seed packets to try my hand at a growing some green things this year. Are any of you into gardening or want to learn more? Let me know in the comments! Ok, back to this Spring-a-licious salad.
The Green Things
Mint (and/or cilantro)
Peas (I used frozen peas, don’t judge me)
Tossed with a 3-ingredient dressing/marinade, and you have yourself spring in a bowl.
You could absolutely just chop all of the veggies up into bite sized pieces and call it a day. But I am recently obsessed with my new favorite peeler, and feel the need to turn as many vegetables into ribbons as possible. See Exhibit A. Plus, let’s face it, vegetable ribbons are beautiful. Anyway, I think so. I liked making the ribbons a little bit narrower, so I made some vertical slices before using the peeler and it worked really well. Consider me your guinea pig. 🙂
Can we just talk for a second about my pathetic attempt at an avocado rose? I’ve been fawning all over the beautiful avocado spirals and flowers and other fancy-pants shapes on Instagram, and I thought I’d try my hand at it. Turns out, having a perfectly ripe avocado actually works against you when trying to make avocado art. Just a head’s up for any of you aspiring artists out there hoping to use avocado as your newest medium.
For this salad, I chose to make the dressing super simple, to let the green factor really shine. And actually, it’s really more of a marinade than a dressing. It’s simply rice vinegar, coconut sugar, and salt. All of the vegetables in this salad have a high water content, and the minute salt hits them they start to release that liquid pretty quickly. You might want to dress the salad and then let it sit in a colander over a bowl for a few minutes to let some of the water collect in the bowl. Then you can toss the liquid and put the salad back into the bowl before serving. I just felt it was important that I tell you that up front so you didn’t get mad at me later for telling you to make a watery salad. I’ve said my piece.
I don’t know about you, but looking at these photos makes me want to go buy all the green things and shovel them into my mouth. It’s SPRING! Bring on the green!
If you make this salad, or any of my recipes, could you do me a solid and share it? That makes me happier than a cucumber ribbon in a rice vinegar bath. On Instagram, tag @eatwithiInstagramyourmeans and #eatwithinyourmeans so I’ll be sure to see it, and maybe share it right back! Or if you’re not into taking photos, leave a comment here or share on Pinterest or Twitter or Snapchat or whatever social media outlet to which you’re currently a slave. Not that I would know anything about that (Facebook).
Now go get GREEN! 🙂
- 1 bunch of asparagus, washed and peeled into ribbons
- 2 small zucchini, washed and peeled into ribbons
- 1 English cucumber, washed and peeled into ribbons
- 1 cup green peas, fresh or frozen
- 1 ripe avocado, peeled and sliced
- ½ cup fresh mint leaves or cilantro (or a mixture)
- 3 T. rice vinegar
- 1 t. coconut sugar or other sweetener of your choice
- ½ t. salt
- Shave the asparagus, zucchini, and cucumber into ribbons using a peeler (recommended) or a mandoline.
- Add the vegetable ribbons along with the peas, and mint to a serving bowl.
- Whisk dressing ingredients together in a small bowl or shake to combine in a small mason jar.
- Pour the dressing over the salad ingredients and toss to combine. If desired, let sit for 10 minutes to allow the salt in the dressing to pull out some moisture from the vegetables. Drain the salad and return to the bowl.
- Add the avocado slices on top of each portion and serve immediately.