A simple and adaptable spring salad
One of our favourite things about Spring here at Piglet, is the fresh fruits and vegetables available at the market. We love finding new ingredients and combinations for quick, easy and utterly delicious recipes that are the perfect healthy lunch or side dish for our next outdoor gathering.
Therefore, with salad season officially here, we have put together this Spring inspired salad that is the ideal recipe for you to try. To start, the key to a good salad is fresh, local and seasonal ingredients, paired with contrasting flavours and textures. Crunchy asparagus and radish mixed with sweet Persian cucumbers seasoned with a light dressing of olive oil, lemon and salt is just so delicious. We have added some shaved Parmigiano Regianno for a bit of tang but if you wanted to make this into a more substantial meal, serve it with some boiled eggs, grilled chicken or other protein sources. We love the addition of avocado with some toasted nuts and seeds to add a decadent finish!
Give this recipe a go and be sure to share with us what you think!
Large handful of mixed greens
Asparagus, thinly sliced rounds
Radishes, thinly sliced
Persian Cucumbers, diagonal cuts
Parmigiano Regianno Shavings
Zest and juice of 1 lemon
2 tbsp olive oil
First you want to make your dressing by combining the lemon juice, olive oil and salt together. Allow this to sit and infuse while you prep the rest of the dish.
If your asparagus are raw, blanch them in some boiling water for a few minutes, then remove and allow them to cool. You don't want to leave them in the water too long otherwise they will loose their crunch. Once they are cool, slice them into thin rounds.
Once the asparagus are cool enough, add all your ingredients to a large bowl and toss to combine.
Drizzle over the dressing and top with the Parmigiano Regianno Shavings and plate up!