A couple of colorful spring salads

One of the things I love about spring is the sudden richness of colors that appears from the winter greyness. The intense blue color of the sky on a sunny day that serves as background to the new green leaves on trees and intense colors of flowers blooming everywhere. Same goes for fashion – the windows of the beautiful boutiques in Paris are suddenly awakened – black and grey are exchanged for a rainbow of colors, attracting you inside (very dangerous)! I love colors and when it comes to food, it’s no different. Our first bite is always taken with our eyes and when preparing food, I try to make sure that there’s a rainbow on my plate. Salads are the best for that! Fruits and veggies have wonderfully intense colors and when you put them together, they create a party on your plate! There are 2 colorful fruit-vegetable salads that I absolutely adore and want to share. It’s difficult to write down the recipe – it’s basically just putting the things you have in your fridge together and topping it off with a good vinaigrette. So I’ll let the photos speak for themselves and just simply list the ingredients that I use :-).

Baby leafy greens, avocado, strawberry and goat cheese salad with fresh herbs and a honey-mustard vinaigrette

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For the salad (serves 2)
200 g fresh leafy greens – I love it best with baby spinach leaves and/or baby kale leaves
1 avocado
about 150 g of strawberries
about 80 g fresh goat cheese
1-2 tablespoons pine nuts, preferably toasted
fresh herbs – basil leaves, finely chopped chives
freshly grated lime zest

For the honey-mustard vinaigrette
2 tablespoons extra virgin olive oil
1-2 teaspoon balsamic vinegar
1 teaspoon whole grain mustard
1 teaspoon honey

Wash the leafy greens and strain them well to avoid a soggy salad. Wash and cut the strawberries. Cut up the avocado.

Mix together all the ingredients for the vinaigrette and toss the leafy greens with it (leave about a tablespoon of vinaigrette to drizzle it over the salad at the end). Place the salad in a serving bowl/-s and top with the avocado, strawberries and goat cheese. Drizzle with the remaining vinaigrette and sprinkle with toasted pine nuts and freshly grated lime zest. Add the fresh herbs ath the end – either chopped chives or a few fresh basil leaves. Enjoy!

Mixed baby leafy greens, avocado, raspberry, pomegranate, tangerine and pistachio salad with a raspberry vinaigrette

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For the salad (serves 2)
200 g fresh leafy greens – I used a mix of baby spinach, watercress and baby beetroot leaves
1 avocado
about 100 g of raspberries
2 tangerines
2 tablespoons of pomegranate seeds
1-2 tablespoons pistachios, preferably toasted
1 tablespoon pumpkin seeds, preferably toasted

For the raspberry vinaigrette
2 tablespoons extra virgin olive oil
1-2 teaspoons raspberry vinegar
1-2 teaspoons lime juice
1 teaspoon honey

Wash the leafy greens and strain them well to avoid a soggy salad. Wash the raspberries, peel and separate the tangerine slices. Cut up the avocado.

Mix together all the ingredients for the vinaigrette and toss the leafy greens with it (leave about a tablespoon of vinaigrette to drizzle it over the salad at the end). Place the salad in a serving bowl/-s and top with the avocado, raspberries and pomegranate seeds. Drizzle with the remaining vinaigrette and sprinkle with the pistachios and pumpkin seeds.

This salad brings mixing colors to a whole new level – greens, purple, fuchsia, orange – wow! I simply adore it :-)!

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