A SALAD for Spring
This bright and light salad is like a celebration of all things spring: butter lettuce, pink radish, and all the peas (snap, sweet, and microgreens)—complemented by red onion dressing. The onion is mellowed by honey, apple cider vinegar, and avocado oil and can be made more complex with a dash of Dijon.
SERVES 6
Dressing
1 red onion, very thinly sliced
2 tablespoons raw honey
1 teaspoon Dijon mustard (optional)
2 tablespoons champagne vinegar
2 tablespoons avocado oil
Salt to taste
Pepper to taste
A few hours before assembling the salad, add the onion, honey, mustard (optional), vinegar, avocado oil, salt, and pepper to a pint Mason jar. Seal and shake until the honey has dissolved. Store in the refrigerator until ready to use; lasts about 4 days in the fridge.
Salad
1 head butter lettuce
½ cup snap peas, sliced on the bias
⅓ cup sweet spring peas (frozen peas also work)
½ English cucumber, julienned
1 radish, thinly sliced
⅓ cup pea microgreens
Dressing (recipe above)
Tear lettuce leaves into bite-sized pieces and place in a bowl. Add snap peas, sweet peas, cucumber, radish, and microgreens. Toss with onion dressing.
Note: Goat cheese (not pictured) is a great addition to this salad.
