My spring greens are wildly growing out of the garden boxes and it’s only mid-April! Every morning Tank and I walk outside to preview the spring greens that have popped up or grown an inch overnight. We fight with nagging slugs that are taking pleasure in dining on my Pok Choy and then we snip greens for salad and sautéing. Tank pretends to be interested in my garden boxes but I’m not fooled; he only accompanies me outside to chase imaginary critters out of the back yard.
This week it was all about pok choy and arugula. Although some of the spinach found it’s way into breakfast. I had so much arugula, I was making arugula, granny smith apple and hummus roll ups and this lovely arugula salad all week long. I even ate it one morning for breakfast… with a fried egg on top. Delicious!
Spring produce is the first gift of the the growing season. The bright green leafy produce have endless amounts of uses and can be combined with so many other delicious produce of the season. Using these delicious greens should be effortless and simply prepared. The flavors are so delightful, I wouldn’t want to overshadow them with additional heavy ingredients. So I’ve kept this salad light and happy – dressing it with finely chopped fresh herbs from my garden, a splash of lemon, extra virgin olive oil, cracked black pepper and finished with a lovely Sal de Ibiza Fleur de Sel from Karista’s Kitchen Store. A lovely spring salad for a lovely spring day.
Wishing you everything beautiful and delicious in this spring season!
Loads of Love,