Spring is in the air across the country. Farmer’s markets in areas that have been digging themselves out of snow for months have started to open and the seasonal produce is starting to shift to a more spring/summer feel (like strawberries!).
Looking at my produce basket after my weekly farmer’s market stock up, I felt inspired to throw the lot of it into a bowl and attack it with a fork. So, that is pretty much where this recipe started.
The apple, carrots, and radishes add a nice crunch while offering contrasting flavors to the salad. The sweet strawberries and the creamy avocado are always a dinmanic duo. The mix of spring greens are a solid base for any killer salad. Add a super simple honey mustard dressing for a happy little zang, and you’ve got a perfect side salad. Or add some extra avocado or nuts and it magically becomes an entree that will satisfy you on all levels.
For honey mustard dressing:
1/4 cup dijon mustard
1/4 cup olive oil
3 Tablespoons honey
3 Tablespoons apple cider vinegar
salt and pepper to taste
Combine ingredients in a medium bowl and whisk until everything is well mixed. Alternatively, put all the ingredients in a jar with a lid. Shake for 1 minute to combine dressing ingredients.
Store unused dressing in fridge for up to two weeks
For the salad:
4 cups mixed spring greens, washed and dryed
2 medium radishes, washed and thinnly sliced
1 large carrot, washed, peeled, and cut into small chunks
1 large apple, washed, cored, and cut into small chunks
1 cup strawberries, washed, tops removed, and cut into small chunks
1 avocado, peeled, pitted, and cut into bite sized pieces
1. Place spring greens, radishes, apples, and carrots in a large bowl. toss with two large spoons to mix. Pour a little of the dressing on top of the salad and give it another toss.
2. Add strawberries and avocado pieces to the salad. Gently toss salad again. Add more dressing if desired or serve on the side.
3. Serve immediately