This is a great spring recipe from one of my favorite recipe sources, Lazy Cat Kitchen. As I mentioned in my previous post about spring, this recipe is a great example of lightening up your diet with meals that are full of greens and other vegetables and herbs.
Enjoy!
Spring Salad with Spring Onion Dressing
1 3⁄4 oz pea shoots or baby spinach 7 oz orzo pasta or quinoa for a gluten-free version 7 oz asparagus 15 radishes 1 cup frozen peas 1⁄2 cup almonds 1 tbsp olive oil a handful of mint or basil chopped
Dressing
2 spring onions 1⁄4 cup extra virgin olive oil 3 tbsp lemon plus zest of 1 small lemon 1 tbsp nutritional yeast or 1 tsp white miso paste 1 tbsp maple syrup 1⁄2 garlic clove salt and pepper to taste
Preparation
Prepare two bowls of ice-cold water. Plunge your pea shoots in one of them it will make them extra crispy.
Cook orzo in a pot of lightly salted water according to the instructions on the packet. Add frozen peas for the final 2-3 minutes. Drain and dump into the cold water and drain after a few seconds.
Preheat a griddle pan. Arrange asparagus and spring onions on a large plate drizzle with 1-2 tsp of olive oil and roll them in the oil until coated using your hands.
Arrange asparagus and spring onions (keep the plate) on the griddle pan and grill undisturbed until char marks develop before turning to the other side.
Cut radishes in half and place them cut side down on the oily plate you used to oil asparagus and spring onions. Transfer the radishes to the griddle pan and grill for a few minutes until char marks develop.
Once spring onions are done transfer them to a small blender or chopper. Add remaining dressing ingredients (start off with 2 tbsp of lemon juice add more if you like) and blend or chop until smooth. Season to taste.
Heat up 1 tsp of oil in a small frying pan, once warm add almonds. Toast them for a few minutes until golden and slightly plump, moving them around the pan frequently. Sprinkle with salt before removing it from the pan. Allow to cool down and chop roughly.
Chop grilled asparagus into bite-size pieces. If they are thick you can cut them in half lengthwise as well.
Combine cold orzo with peas, asparagus, radishes, pea shoots, and chopped herbs together in a mixing bowl. Stir dressing through the salad (you may not need to use all the dressing) adjust the seasoning and top with roasted almonds.
