I want to apologize ahead of time for not getting enough pictures for this post, and for the poor quality of the one picture I did get (and for the inclusion of my feet in the picture). However, I didn’t want that to stop me from posting it. This past weekend fluctuated between being lazy and ordering Chinese delivery on Friday and being super busy Saturday with a wedding, so it wasn’t exactly full of healthy food. By the time Sunday afternoon rolled around, my husband and I made the executive decision to have a healthy dinner instead to at least end the weekend on a good note.
We were making dinner for his parents, so it’s quite a lot of salad. You can easily halve this. We served it alongside the Pesto Tortellini Soup from Two Peas and Their Pod, with roasted edamame for an appetizer. Overall, it was a nice light way to end the weekend.
To start, I roasted some asparagus and green beans. The asparagus was tossed in the juice from one lemon and about 1 teaspoon each salt and pepper, plus one tablespoon olive oil. The beans were just lightly coated in olive oil, salt and pepper. After roasted I quickly put them in the fridge so they didn’t get to wimpy, and then cut them into one inch pieces once they were cool. You can also just do a quick steam or blanch if you’d like, although the lemon added a nice flavor.
At the same time I boiled three eggs and sliced them, and sliced up an avocado. I used a spring mix for the base, but this could also be delicious with spinach, kale, or whatever else floats your salad boat. You could also add some sharp white cheddar, parm, or goat cheese, but we decided there was enough dairy in the tortellini (although none in the soup itself).
Super Green Spring Salad
This feeds at least 4 people as a main salad, or more if making as a side salad.
6-8 cups spring mix lettuce (or spinach, kale, arugula, etc.)
3 hard boiled eggs, sliced thin
1 avocado, sliced thin
1 bunch of asparagus, with woody ends cut or snapped off
1/2 pound green beans, with tips cut off
2 tablespoons olive oil, divided
1 teaspoon each salt and pepper, divided
Juice from 1 lemon
Optional: 1/2 cup white cheddar, goat or parmesan cheese
Salad Dressing of choice
1. Preheat oven to 425 degrees. Toss asparagus with 1 tablespoon of olive oil, the lemon juice, and half of the salt and pepper. Toss the green beans in the remaining oil and S&P. Spread asparagus and green beans on a cookie sheet and place in oven for 6-8 minutes, or until just cooked but still crisp. Remove from oven and place immediately in the fridge. When cooled, cut into 1-inch pieces.
2. Build your salad with greens, asparagus, green beans, egg and avocado slices. Serve with a light vinaigrette. If making your own dressing, mix 1/3 to 1/2 cup good olive oil, 1/4 cup of white wine vinegar, 1/4 teaspoon each salt, pepper, crushed red pepper flakes, and Italian seasoning. Whisk in 1 teaspoon grainy mustard. Adjust seasonings to taste.