An endlessly rainy spring has delayed the spring harvests here in upstate New York. Our farmer’s market opened, but fresh produce is pretty limited. Fortunately, a few spring veggies, like asparagus and radish, have been able to weather through the soggy season! With this week’s mini market haul, I bring you a sweet, spicy and zesty spring salad full of seasonal goodies and topped with a homemade dressing and torn bread chunks.
Most of the ingredients in this spring salad were from our farmers market. This season I’ve been loving the radishes and asparagus from Grindstone Farm, a local CSA and NOFA farm, and decided I needed to make a salad featuring the duo. I was pleasantly surprised that another favorite vendor had bulk greens available! I couldn’t resist the opportunity to fill up my bulk bag with the arugula and mustard greens.
This salad is bursting with an assortment of flavors. You get spicy from the mustard greens, arugula and radishes. Bright and citrusy from the lemon roasted asparagus. Acids from the balsamic, and sweet from the maple and raisin bread. I used a locally baked sunflower raisin bread, but you can substitute as you please! Or you can omit the bread chunks if you’d like or must. But bread’s pretty amazing, so.. Lastly, I added tuna to this salad but you could use any kind of fish or meat you’d like. Or you can make it vegetarian friendly by using chickpeas or another legume!
Ready to get cooking?
Spring Salad With Asparagus, Radishes and Maple Balsamic Vinaigrette
Make this simple seasonal salad full of spring's best produce.
- avocado oil
- sliced or chopped radishes
- mixed greens I used arugula and mustard greens for spice
- rustic bread chunks I recommend ciabatta, sourdough or cinnamon raisin!
- hemp seeds optional
- flaked tuna substitute as desired
- sea salt
- black pepper
For the Dressing
- balsamic vinegar
- olive oil
- maple syrup
- spicy mustard
Roast the Asparagus
Preheat oven to 450 degrees.
Snap off the ends of the asparagus and toss with avocado oil in a large bowl.
Evenly spread the aspragus on a baking sheet and sprinkle with sea salt and black pepper.
Roast for 15 minutes then remove from oven and squeeze fresh lemon juice on top.
Make the Dressing
In a small bowl, whisk together a tbsp of spicy brown mustard, a tsp of maple syrup, a tsp of balsamic vinegar and 1 tbsp of olive oil. Add more or less of each ingredient to taste preference.
Assemble the Salad
In a bowl combine mixed greens, radishes, asparagus, torn bread chunks, flaked tuna (or protein of choice) and dressing. Toss to evenly coat with dressing. Top with hempseeds, sea salt and black pepper ( and any other toppings of choice).
Serve immediately and enjoy!
Before you go, let’s chat quick about the pros of trying to eat seasonally and locally!
- Less of a carbon foot print. When food doesn’t need to be transported long distances, it requires less energy.
- Supports local agriculture, community and economy.
- Our bodies ebb and flow with the seasons. Traditionally, humans ate what was seasonally available to them based on their needs. It’s not coincidence that you crave lighter foods in the summer and heartier foods in the winter!
- Less expensive. When a food is in season, it’s a lot easier to produce and doesn’t require as much transport. Both of these can make for lower prices.
- It’s environmentally friendly and sustainable!
until next time, friend!
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