Guys and gals,
First off, I got engaged!! Yes, Q and I are making it officially official and in less than one month from today!
Secondly, whoa! I have been so busy; it has been nuts. I apologize for the radio silence from me, from the radio, normt so much, I keep it buzzing in the background. If your radio is silent, why?
I won’t have much time coming up to share any recipes with you but I love this salad so much that I had to make time! I have been surfing in quick meals when I get the opportunity to eat. Between a promotion at work, to becoming engaged and now packing up my life for a move to an entirely new city in the other side of the metroplex I haven’t had much down time. Not to mention planning a wedding in less than 7 weeks as well as a honeymoon. When it rains it pours I suppose.
It’s been difficult to maintain my standard of living: keeping myself healthy, exercising regularly, eating well, getting appropriate rest, remembering the days of being stress free…hah! All you wives out there who survived their wedding ceremony, you know what I mean!
But a girl has got to eat, so when I can I make salads for dinner – I also have a dress that I have to fit in to because it’s already been paid for and altered! (before I get altared). After that, it’s daily donuts and tasting menus galore because I’m going to have as much fun as possible in Portland with my man! Obviously, when I get home I’ll get back to my health conscious self because as I’ve learned the hard way, my body does not like unhealthy food paired with no exercise for long periods of time.
Oh yeah! If anyone has any good recommendations on where to eat, drink, caffeinate or recreate in Portland, OR let me know in the comments! We are for sure going hiking in the Columbia River Gorge because it’s absolutely gorgeous!
Anyway, this salad is super easy to make and the ingredients are all very affordable right now, even though summer is approaching and their peak season is slowly coming to an end. I’ll prep everything before the work week and assemble these salads for dinner each night. So fresh, filling, and full of the bounty of Spring’s best produce.
Makes 4 dinner salads or 6 small side salads
What You’ll Need
1 bundle thin green asparagus
8 oz sugar snap peas
1 small bundle dandelion greens
2 small zucchini
1 small package of triple salad greens
1 small bundle green onions, sliced
1, 16 oz can butter beans, rinsed and drained
2/3 cup hazelnuts, halved and toasted
1/4-1/2 cup extra virgin olive oil
4 teaspoons coarse kosher salt
2 teaspoons granulated garlic, optional
Prep – can be done in advance.
Using a mandoline or vegetable peeler, slice your zucchini long-ways into thin ribbons.
Cut off the tips of the asparagus, the length of about half of the stalk.
Now it’s time to blanch. Place a large pot of water on the stove and bring to a rolling boil. Add the zucchini ribbons and asparagus tips and boil for 3 minutes. Immediately remove and submerge in ice water for 3 minutes then drain.
While your water is warming up for blanching, steam pea pods for 3 minutes and rinse under cold water. Drain.
Assembly, for dinner salad
1/4 of the salad greens with a few leaves of the dandelion greens mixed in.
3 Tbsp green onions
1/4 of the zucchini ribbons
1/4 of the snap peas
3 Tablespoons hazelnuts
Juice of half of one lemon
1-2 Tbsp EVOO
1/4 of the asparagus
1/4 cup of the butter beans
1/2 tsp garlic powder, optional
Top lightly with kosher salt
Eat immediately and enjoy!