3 New Spring Salads
Posted: | Categories: Substack Archives | Tags:substackWe’re entering the season where I want to add asparagus and sugar snap peas to everything I make. Luckily these salads are all easy—and delicious—to make in advance, meaning you can bring them to your Memorial Day plans, pack them for lunch, or picnic with them.
Pair with your favorite proteins, stuff in a pita, or serve with eggs. Anyway you eat it will be great. Here’s what’s on the menu:
A Big Green Spring Salad
Green Goddess Beans
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A Big Green Bowl
A Big Green Spring Salad
This is my favorite kind of salad—packed with seasonal veggies and enhanced by a simple vinaigrette. It would be an amazing cookout side. To make it for going over to a friend’s house, whisk the dressing separately and dress when you arrive. You can even blanch the veggies the day before!
Green Goddess Beans
You all always ask for easy office lunches. Cue the Green Goddess-inspired dense bean salad. It’s easy to throw together the night before your day in the office, and is filled with delicious flavors to make all your work friends jealous. I lightened it up with sugar snap peas and cucumbers, which also give it a great crunch. Use whatever herbs you like for the dressing!
A Big Green Bowl
“Big” and “green” are the themes of this week; a great thing because that sounds like the best kind of meal. This bowl has a lot of different components—why I often use leftovers for bowls instead of making them from scratch—but it is so good and well worth the effort. As soon as I made this I wanted to mix it all together. If you serve it for a big gathering (or even just make it for yourself for lunch), know that I approve this method.
