Put out your salad tongs. It’s spring and it’s time to stock up on the greens because salad season is here. Granted that nowadays the availability of greens is year-round. The good thing about spring is that local growers are making their produce available. Not only do you get fresher product but also lower prices.
I love avocados and their nutritive values. It’s a big enjoyment for me when you can eat something that you like and it is nutritious and beneficial for your body. Here is a little twist on an avocado salad recipe.
Strawberry Avocado Salad
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey 1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens (feel free to use your favorites)
1 avocado-peeled, pitted and sliced
8 sliced strawberries
1/2 cup chopped pecans
Here is the most simplest of directions.
1. In a bowl, whisk together the olive oil, sugar, honey, lemon juice, and vinegar. Then set aside.
2. Place the salad greens in your serving bowl and top it off with the sliced strawberries and avocado. Pour in the dressing that you set aside. This dish is ready to serve immediately or refrigerate for two hours if you like cold salads.
Here is a Caesar salad with a twist.
Lime Caesar Salad
1 clove of garlic minced
2 cans of anchovy fillets
1/4 teaspoon extra-virgin olive oil
1 tablespoon lime juice
2 tablespoons mayonnaise
1/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
2 whole Romaine lettuce hearts
For toasted baguette slices (or croutons if you prefer)
Cracked pepper for seasoning
1 teaspoon dijon musstard
Combine the garlic cloves, anchovies and extra-virgin olive oil in a bowl. Press down the ingredients with a fork to make a paste. Stir in the lime juice, Dijon mustard, mayonnaise and the cracked pepper.
Whisk the 1/4 cup extra virgin olive oil until it forms the dressing. Steer in the 2 tablespoons of Parmesan cheese. Toss in the romaine lettuce (separated) and keep tossing until properly coated.
Arrange the lettuce on serving plates and sprinkle with cracked pepper and Parmesan cheese as desired. Serve the salad with toasted baguette slices or croutons.
Spinach Salad With Hot Bacon Dressing
8 slices bacon, chopped
1/4 cup apple cider vinegar
2 teaspoons fresh lemon juice
2 tablespoons sugar
1/4 teaspoon black pepper
1 (10-ounce) package fresh spinach trimmed
1 hard-boiled egg, chopped
In a skillet, cook the bacon over medium heat until crisp. Add the vinegar, lemon juice, pepper, and sugar. Mix well. Place the spinach in a serving bowl then add the hot bacon dressing and toss to coat. Sprinkle with the egg and serve.