After what seems to have been one of the longest and coldest winters, it’s such a relief to see evidence of what looks like spring. Birds are once again singing, rose gardens are blooming and, best of all, my greengrocer has started stocking fresh spring vegetables -YES! Now don’t get me wrong, I love winter vegetables, but I’m so ready for the fresh taste of Spring in my food.
The first thing I noticed when I walked into my greengrocer last Sunday morning, was the pile of the young asparagus spears. They looked so fresh and tender that I couldn’t walk by without buying some. That’s when I decided to make a salad using asparagus, some flat beans, zucchini, spinach and avocados because they all looked so incredibly fresh. So I bought my greens and off home I went to prepare Sunday family dinner.
The salad I made was the result of combining my favourite ingredients from two different salads that I dressed with a tahini and white wine vinegar dressing, It turned out great and my family loved it.
What I really love about this salad is the contrasting texture of the creamy avocado and crunchy toasted almonds, the freshness of the vegetables and the delicate earthy flavour of the tahini dressing. I call it “Spring in a Bowl“.
Here’s the recipe for my GREEN SALAD & TAHINI DRESSING if you want to give it a go. If you do, let me know what you think.