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I know, I know, calm down right? A salad? My first food post is a salad? Ahhhh, but you see…. this is not just any salad. My reasoning is twofold.

1. How are you supposed to trust my recipes when I say that something is simple if I start you off with a list yay long and talking in foreign. But trust me, no matter what I do here, my promise to you always will be, and in order a) it will taste amazing b) it will be simple to execute but not basic. I don’t do basic or average and neither do you 😉 c) support and promote health through nutritious food d) be plant base. But I digress.

So the second reason I am starting with a salad is because the Spring is a time for cleansing, of new beginnings, growth and freshness. What does all of this and more? Greens i tell ya! I created this salad with the aim to be able to utilize ingredients seasonal to our area here in the Pacific Northwest and with that our bodies will also be in tune with the specific needs of the earth. Wait. Strike that, reverse it. But you get the point.

It’s quite a fascinating thing to look at when you are looking for not only overall environmental sustainability but also optimal health. Our bodies actual know best how to survive our seasons based on what grows around us. And all that aside, it’s a really bitchin salad. Like will leave you feeling satisfied, clean, and like you have the refined palate of an iron chef. Bon appetit.

RECIPE

INGREDIENTS

  • 4 handfuls of Mixed spring greens
  • ¾ cup of shelled English peas
  • 6 medium sized New Potatoes
  • 1 bunch Asparagus
  • 1 Avocado
  • 3 TBLS Pistachio nuts
  • Handful of fresh parsley

Dressing

  • 1 TBLS Miso paste
  • 2 tsp Coconut aminos
  • 1 TBLS Flax oil
  • 3 TBLS lemon juive
  • S&P

METHOD

Do your Prep: shell peas and set aside, cut potatoes into hearty bite sized chunks, chop off bottom inch of asparagus and proceed to cut into 1/3rds. Cut avocado into cubes and roughly shop your parsley.

Bring a medium sized saucepan to a boil and cook your potatoes pieces through. Be cautious of over cooking, you want a nice bite in the end not potatoes that are broken apart. Add the asparagus in with only minutes left of the potatoes cooking. Strain and allow to cool to warm. Sprinkle with some natural salt to season (I like serving still a bit warm, but it is good either way) While potatoes are still in the strainer, toss in the shelled peas, pistachio nuts, parsley and avocado. Gentle mix with hands all together.

To make the dressing place all ingredients in a mason jar and shake really well until nice and smooth. You can adjust the acidity to your liking by using less or more vinegar. There may be more dressing than necessary, but i’ll let you decide 😉

Pour the dressing over the vegetable mix and toss, then place mixture over top of your spring lettuces for the final toss so that the spring greens only get a light coating and stay nice and perky and fresh. A sprinkling of Himalayan salt and ground black pepper will do, and voila!

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