As the weather gets warmer and the days get longer, my food brain turns to fresh colorful simple spring food. (which is totally a thing). Spring food is a combination of the last of the winters hardy root veggies combined with the springs bounty of fresh greens and early growers. Spring food is the best!
This lovely. oh so gorgeous salad has been on repeat in my meal repertoire. It's so yummy and so simple. Beets and carrots roasted and sliced, tossed onto a bed of tender spinach and topped with a creamy, lemony avocado dressing. Fresh, fast, light, and filling. Everything a perfect spring salad needs. Not to mention it takes no time at all to make because with all this nice weather , we want to spend as much time basking in the warmth and glow of the sun. I might even take my spring salad outside today. Maybe.
Dressing stuff. A nice and ripe avocado, the juice of a juicy lemon, a bit of garlic powder (raw garlic is nice too, but grate it super fine) and salt. Simple simple and sometimes simple can be the best.
All stuff get mashed super mashed until smooth and scooped into a jar with a lid. Add about 1/4- 1/2 cup water (depending on how thick you like it) and shake that jar all around.
That's it. You now have super creamy avocado lemon dressing. Drizzle on anything and everything… especially this roasted carrot and beet salad..
A roasted beet and carrot, all sliced up
Tossed onto a bed of tender baby spinach
And topped with creamy avocado dressing. Fantastic, so pretty, and makes the day super springy!
A salad suggestion…. Add some roasted chickpeas toasted nuts, or sunflower seeds to this or any salad. Adds a little proteins and the crispy crunch is a nice addition.
Enjoy the day..Smile lots
-C
Roasted Carrot Beet Salad and Avocado Lemon Dressing
Salad
- 2-3 cups Baby Spinach
- 1 large carrot
- 1 medium beet
- Toasted nuts, beans, or seeds (Optional)
You can roast the veggies a few ways.. Slice the carrot and beet, place on a baking sheet and stick into the oven at 425 degrees until tender. Or you can just toss a the carrot and beet onto a baking sheet whole and roast.( What I usually do)
Once the veggies are roasted and cooled, thinly slice and toss onto the bed of baby spinach. Top with Avocado Lemon Dressing (recipe below) and some toasted crunchy thing.
Dressing
- 1 Ripe Avocado
- 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4- 1/2 cup water
Scoop avocado fruit into a bowl and mash with a fork until a paste is formed. Scoop mashed avocado into a jar and add remaining ingredients. Stick lid on jar and shake tip combined. Use on anything.
Dressing lasts a few days in the fridge. Should stay green, but add a layer of lemon juice to top to keep from browning.
Pesto stuff. Kale, walnuts, parmesan cheese(nutritional yeast to keep it vegan), garlic, lemon, olive oil, and salt and pepper.
Straight up frozen ravioli goes onto an oiled baking sheet.(make sure that non are overlapping) Place into an oven at 400 degrees for about 15-18 minutes, flipping after 10. If you want to add mushroom and a few more walnuts, just toss them onto the ravioli when you are flipping over the ravioli. 
Look at this… fresh, crunchy, light and happy. Kinda like a spring day.
When something goes on sale at the grocery store, I tend to buy it. Being that it is Valentines Day this week, all the stores are having specials on all sorts of sexy things… and strawberries are one of them. 
A handful of ingredients and 5 minutes will get you to a fantastic salad experience.
Pour the vinegar on the strawberries and let sit for at least 5 minutes. (the longer the strawberries can sit with the vinegar, the better)
Pile it on.. thinly slice avocado.. rough chopped toasted almonds… It's pretty much as easy as it can get.
And last but not least, toss on the balsamic soaked strawberries and drizzle the remaining vinegar. (if you made hearts, place on top to make pretty) Sprinkle with a pitch of salt and pepper and pow! Fancy, sexy, delicious salad.