With spring finally here, I have been feeling more like eating salad greens. I tried this salad the other night and it was a winner with everyone. This recipe is chock-full of powerful nutrients like folate, iron, monounsaturated fats, and protein. You can use any spring salad greens; I used spinach for its heartiness, and it stood up to the dressing very well. Serve it with a nice side of wild salmon and you have a lovely dinner. It’s also just as nice on it’s own!
- 1/4 cup walnut oil
- Juice of 1/2 lime
- 2 Tbsp honey
- 1 tsp Dijon or grainy mustard
- 1 garlic clove, grated
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups spring salad greens
- 2 cups radicchio, sliced
- 1 cup radishes, sliced
- 2 cups cooked dried chickpeas
- 1 avocado, diced
- 1/3 cup sunflower seeds
- 1/2 cup soft goat cheese, diced
Blend together walnut oil, lime juice, honey, mustard, garlic, salt, and pepper. Set aside. ( I made this an hour before to let the flavors meld.)
In a large bowl, toss together greens, radicchio, radishes, and chickpeas. Divide greens mixture among serving plates and top with equal amounts of avocado, sunflower seeds, and goat cheese. Drizzle dressing over the top.
Photo from here, with thanks.