Spiralized All-the-Greens Salad #HappyNewWeek { It’s FINALLY starting to feel li…

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Spiralized All-the-Greens Salad?
#HappyNewWeek
{ It’s FINALLY starting to feel like Springtime *might* be coming!?
I’m definitely noticing all of the Spring vegetables available at the markets right now.
Time to take advantage of all of this seasonal goodness!
makes 4 servings
Ingredients:
4 cups mixed spring greens of choice
2 small/med zucchini, rinsed, ends trimmed, and spiralized

1 cup English peas, blanched*

1 cup asparagus, blanched*

1 cup snap peas, blanched*

1/4 cup radishes, chopped

1 ripe avocado,diced * to blanch peas, asparagus, and snap peas…place them in boiling water for just 45 seconds, drain, and immediately place them in an ice bath for a few minutes.

Creamy Garlic Dressing Recipe:

Makes about 2 cups {Serving size for dressing is 2 Tbsp per person}

Ingredients: • 1 cup extra-virgin olive oil • 1/2 cup apple cider vinegar • 6-8 cloves garlic, crushed • 6 Tbsp. fresh lemon juice • 3 Tbsp. chopped fresh parsley leaves • 2 tsp. sea salt • 2 tsp. dijon mustard • 1 Tbsp. raw honey
Instructions:

1. Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard, and honey in a high powered blender or food processor. Blend until smooth.

2. Stir immediately before using

3. Store in an airtight container, refrigerated for about a week.

Combine all salad ingredients with 1/4 cup dressing, gently toss, and add more dressing to taste if desired.

If anyone is curious, I added some chamomile flowers in to the salad, mostly because they are so pretty but they are edible ? ?Rachel

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