Cooking away the CSA, week 7: Fruity starter salad
I warned you last week that I'm deep in the midst of enjoying salad season. And you know what other season we're just starting? Berry season.
And the collision is beautiful.
I just adore fruity salads. They're light and beautiful and exactly what I want as it gets hotter out. They also pair nicely with something savory — try mixing berries with olives or something pickled like onions or cauliflower. The mix is fabulous.
Now, to refresh: last week we received asparagus, salad greens, spinach, eggs, radishes, green onions and head lettuce.
That meant steamed asparagus with a bunch of eggs, spinach and green onions cooked like our kitchen-sink tofu. We also had plenty of salad, including one that marries salad season and berry season in one fruity punch.
There's not a ton of "oomph" to this salad, so I called it a "starter" salad rather than a dinner salad. It's perfect before a nice veggie or regular burger or maybe a bit of fish or chicken, depending on how you eat. It's sweet and sunny and completely uncomplicated.
Fruity Starter Salad
Mixed salad greens
1 tangerine, peeled, sectioned and each section halved
1/2 cup raspberries
Roasted beets or other cooked root vegetables
EFA oil, hemp oil or olive oil (to taste)
Put salad mix in bowls, top with fruit and roasted vegetables. Immediately before serving, drizzle a bit of oil. Serves 2.
Now, what'd we get this week? Head lettuce, radishes, asparagus, green onions, baby bok choy, whole-wheat flour and salad mix.
Have a great week!