We need fresh, we need green, we need color.
We need salad.
The other night I made Megan's birthday dinner which consisted of pizza and salad. The pizza was pizza and everyone loved it and ate it, but what surprised me was how everyone was really into the salad. A big ass bowl or fresh greens with onions and I think carrots and cabbage and some cranberries I pulled form the freezer and candies almonds. Simple and not fussy, and everyone was just so happy to eat it. I felt like a salad genus and now I am full on into making fun awesome spring salads. (I have to keep reminding myself that yes, it is indeed spring. So what we got snow yesterday, it will melt, right???? )
So I bring to you a a bowl of fresh crispy spring greens with crunch and bite and creaminess and flavor. A salad that will bring you joy and satisfaction and maybe even anticipation for your next salad adventure. Not to mention a salad that looks so dang pretty.
Get into the green. You will be as happy as a rabbit in a garden.
The stuff. Greens, red onion, an avocado, almonds, blueberries, and a lemon. Also need some maple syrup, olive oil, red wine vinegar, and salt and pepper.
A couple teaspoons of maple go in with the almonds. Really toss make sure they are all coated.
Place the almonds into a hot skillet cook for about 5-7 minutes or until the maple has become sticky and the almonds no longer raw.
When they are done, dump them onto a piece of parchment to cool. Don worry if they clung a little, you can break them apart once they are hard.
Easy ass dressing. Blueberries. juice from the lemon, olive oil, vinegar, a tiny splash of maple, and a good pinch or pepper.
Blended then done. Taste and season with salt if needed.
Avocado gets cut into small chunks and the onion get s thinly sliced.
It's all ready, so now make a salad
And now eat a salad.
-C
Green Salad With Candied Almonds, Avocado, And A Blueberry Lemon Vinaigrette
Makes 2-3 salads
- 1/4 pound greens ( I used spring mix but mesclun mix or spinach is good too)
- 1/2 red onion
- 1 avocado
For the Almonds
- 1/3 cup raw halved or slivered almonds
- 2 teaspoons maple syrup
For the Blueberry lemon Vinaigrette
- 1/3 cup blueberries (I used frozen)
- 1 lemon
- 1 Tablespoon olive oil
- 2 Tablespoon red wine vinegar
- 1/2 teaspoon maple syrup
- pinch or salt
- pinch or pepper
To make the candied almonds, preheat a skillet to on medium heat on top of the stove. Place almonds into a small bowl and drizzle with maple syrup. Stir to coat. When the pan is hot, dump the maple covered almond into it and spread them out. Cook for a 3 minutes, then give a stir and cook for a 3 or so more minutes or until the maple has evaporated and the almonds are starting to brown. Dump the almonds directly onto a piece of parchment paper to cool and hardened. Do worry if they stick together a bit, you can break them apart after.
To make the vinaigrette, place the berries into a jar (if using stick blender) or blender with the juice of the lemon, olive oil, vinegar, maple, and a pinch of pepper Blend until smooth. Taste then add a very small pinch of salt or more to taste.
For salad. Thinly slice the onion and dice the avocado. Place greens into bowl(s) and toss with onions and avocado. Top with candied almonds and drizzle all over with the vinaigrette. Grab a fork and eat.
Any left over dressing will last in fridge for about a week and left over almonds will be good for.a few weeks in a airtight container.