Posted in Recipes on 21.05.2019
Spring Greens Salad
prep: 15 mins / cook: 10 mins / inactive: 0 mins / total: 25 mins / quantity: 2 generous servings Print recipe?
Packed with green veggies and tonnes of crunchy flavour this bright spring greens salad is an easy vegan recipe showcasing the season’s best produce!
Do you get stuck in a salad rut? I definitely used to. They were always a mixed lettuce base, chopped peppers, thinly sliced onion, cherry tomatoes, grapes and cheese. And I don’t know why, but since becoming vegan I’ve been getting so much more creative with salad recipes. Stepping outside my salad comfort zone. Throwing caution to the salad wind. And this bright and crunchy spring greens salad ticks all the salad boxes.
So many wonderful ingredients. And I’ll admit I go a bit bonkers with asparagus when it’s in season as it’s such a short window. I love those bright green spears, packed full of goodness including vitamins A, C and K. And did you know just 5 spears of asparagus count towards one of your five-a-day? It can be boiled, steamed, baked, griddled and roasted. For this easy salad recipe I’ve simply pan fried it with a little oil and lemon juice.
The dressing for this salad recipe is also super simple – just 4 ingredients:
Basil – my favourite herb, so versatile. And of course, THAT smell <3
Lemon juice – astringent and zingy this gives the whole salad extra bright flavour.
Apple Cider vinegar – sour and pungent, you only need a little to offset the bright lemon juice.
Avocado oil – feel free to change the oil to whichever you prefer, I just wanted the deep, rich flavour of avocado oil. But any nut, seed or olive oil would work too.
I thought about adding tahini but I wanted a clear rather than cloudy dressing. However I’m sure it would be a delicious addition!
I’ve also added some crunchy, lightly toasted pine nuts and cashews. I love these creamy little nuts, especially toasted with just a sprinkle of sea salt. And I’ve served this with some plain cooked quinoa. I don’t think there’s a week goes by I’m not eating quinoa in some form or another. I’m currently regularly making this Roasted Carrots with Quinoa and Cauliflower Steaks while it’s still mild enough to have the oven on! You could also add some creamy avocado or even mini mozzarella balls if you’re not vegan. There’s only two rules – make the most of the asparagus while it’s here and slather on the dressing 😉
If you make these Spring Greens Salad or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Spring Greens Salad
prep: 15 mins / cook: 10 mins / inactive: 0 mins / total: 25 mins / quantity: 2 generous servings
- 1/4 cup (large handful) pine nuts
- 1/4 cup (large handful) cashew nuts
- pinch sea salt
- approximately 20 spears (125g) asparagus
- drizzle of olive oil
- 1/2 lemon juice
- 1/2 large cucumber
- 2 spring onions
- 8 radishes
- 1 + 1/2 cups (200g) edamame
- 10 leaves basil
- 1 tsp apple cider vinegar
- 1/2 lemon juice
- 2 tblsp avocado oil
- salt and pepper
Optional to serve:
- 2 cups (370g) cooked quinoa (recipe here)
- In a small frying pan dry fry the pine nuts and cashews over a medium heat with a pinch of sea salt. This only takes a couple of minutes and you'll need to stir/toss them regularly so they don't burn. Tip into a large bowl once cooked
- Don't wash the frying pan up yet! Add a drizzle of olive oil and saute the asparagus spears over a medium heat, stirring regularly until they're tender and lightly charred. Just before they've finished cooking squeeze in the juice of 1/2 a lemon
- Set them aside to cool while you prepare the rest of the salad
- Peel long strips from the cucumber. Peel as many as you can from all sides before you get to the watery/seeded core. Discard the core and put the strips into the bowl with the pine nuts
- Thinly slice the spring onions and radishes and add to the bowl
- Add the edamame
- Finely shred the basil leaves and put into a small bowl or lidded jar
- Add the remaining dressing ingredients and stir or shake together
- Pour over the salad ingredients in a bowl and gently mix everything together
- Divide between a couple of serving bowls and top with the asparagus
- Serve immediately (see note)
- You can make the salad and dressing a few hours ahead of time or even overnight in the fridge, just store them separately and mix together when you're ready to serve
Some products I used in today's post...
Hunter & Gather Extra Virgin Avocado Oil - Cold Pressed, Unrefined and Bottled in The UK (250ml x 1)
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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