Spring Greens Salad

Spring is my favorite time of year because of the way the world slowly, slowly, and then all at once shifts to a vibrant green. I love that as I’m cooking this time of year I can pop into my yard and pick a variety of greens to include in my meals. Salads especially get a glow up this time of year. Incorporating what I have on hand and whatever is growing and looking good that day means I rarely make the same salad twice. Typically, I start with whatever basic salad mix was on sale and then get creative with the add ins. I hope this recipe inspires you to try something new!

Pictured: arugula + spinach salad with violet leaves and flowers, chives, fennel, dandelion leaves

Salad base:

-              Organic spring greens mix

-              Violet leaves + flowers

-              Fennel fronds

-              Chives

-              Dandelion leaves

Salad dressing:

-              Olive oil

-              Lemon juice

-              Salt

-              Pepper

-              Garlic powder

Measure with your heart, if incorporating bitter greens is new to you, go light on the dandelion greens. I like to chop the violet leaves, fennel fronds, chives, and dandelion leaves small and mix in. You can make the dressing separately, but I throw everything right over the salad and mix, tasting as I go until I like it. The violet flowers are lovely placed on top at the end because food can be healthy and beautiful!