Take a bite of the abundant, colorful season of spring in Florida by preparing salads made with the spring-harvested vegetables of The Sunshine State. Vegetables harvested in spring in Florida include carrots, beets, radishes, spinach, greens, onions, garlic, broccoli, and cauliflower. Here are three of my favorite spring-harvest salads.
Broccoli Radish Spring Salad
In my many garden experiments, I once grew a few healthy broccoli heads with a very paltry harvest of radishes for an okay-spring harvest. I should have gotten some advice on how many radishes to plant to get a good yield; however, despite only having a few radishes, a friend of mine suggested making a broccoli salad using the few radishes I grew, and my family loved the radish/broccoli synergy in this salad.
1 broccoli crown cut into florets
1 small red onion diced
4 to 6 medium sized radishes sliced thinly
½ cup of shredded cheddar cheese (optional)
1 ½ cup of mayonnaise (Veganaise if vegan)
2 tablespoons of sugar
½ cup of plain Greek yogurt (Blended silk tofu if vegan)
Add the cut broccoli, onion and radishes to a salad bowl. In a separate bowl, mix the mayonnaise, sugar, and yogurt until completely combined. Add the dressing to the vegetables and stir until they are completely covered. Sprinkle the shredded cheese on top as a garnishment or mix it into the salad.
Sunflower Beet Salad
I grew up with beets in the house all the time. My grandmother loved them and even made soups with them. Sometimes I just crave beets as I find them refreshing and sweet. I make a sunflower beet salad in spring and summer, especially when we have fresh sunflower seeds. The salad is sweet and crunchy.
4 to 5 medium beet roots (sliced or diced)
1/3 cup of roasted sunflower seeds
¼ cup shredded carrots
1 tablespoon sunflower-seed oil
1 tablespoon raspberry vinegar
Just combine all the ingredients in a salad bowl and mix them together. Experiment with feta or goat cheese crumbles to augment and garnish this dish.
Steamed Cauliflower with Beet Greens Salad
Cauliflower tastes hearty and sweet to me, especially when it is lightly cooked or steamed. This salad is delicious to me as I love the nuttiness of quinoa with the tenderness of the cauliflower. This salad is hearty enough to be a belly-filling meal.
½ head of steamed cauliflower cut into thin florets
1 cup cooked and cooled quinoa
Chopped and steamed beet greens from 4 to 5 beets
1/3 cup sliced almonds
3 Tablespoons of Italian vinaigrette
To steam the cauliflower and beet greens, you can use a rice cooker with a steam basket, or you can use a steamer. If you don’t have these items, you could also lightly boil them until they are slightly tender, but not fully cooked. Cook the quinoa according to the package or cook it in a rice cooker with the same settings you use for brown rice. Once all the ingredients are cooled, simply combine them all together for a hearty spring salad made with some of the vegetables of a Florida spring harvest.