Spring Salad with Lemon Basil Vinaigrette
I've spent all winter on the slopes (yep, I'm a ski racing mom all winter to speedy 10 year old!) and let me tell you, I'm ready for a little sunshine and a few green leaves!
After a crazy winter the snow has finally melted and we are left with mud season. If you have never experienced mud season just picture 2-Border collies , 1- Ten year old and One messy husband who seam like they are wallowing in the back yard and tracking mud EVERY where. We know that the green grass and leaves are right around the corner but for now we are going to have to make due with this super, satisfying Spring Salad with Lemon Basil Vinaigrette.
Whether you toss it all together or take a little extra time to arrange it as we did for our collaboration and photo shoot with The Coastal Table magazine and Simon Pearce glassware, these ingredients look so pretty and fresh together.
Add a loaf of crusty bread and a lovely white wine, and you've got the makings for a perfect light lunch with friends - or maybe it's a yummy starter before you bring out the big pot of hot soup if there's still snow on the ground outside where you live!
No matter how you serve this salad, it's sure to bring a little taste of springtime to your table. Enjoy!
- 2-3 cups variety of spring lettuce
- 1 cup cucumbers thinly sliced
- 2 avocados cut into cubes or wedges
- 3 large radishes thinly sliced
- 1 cup spring peas, blanched
- Feta cheese crumbles
- 2/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1 cup fresh basil
- 1 clove of garlic, minced
- Kosher salt and freshly ground pepper to taste
(Handcrafted Stoneware Plates - Teaselwood Design; White Wine Glasses and Hurricanes - Simon Pearce; Flatware - Crate and Barrel; Stoneware Salad Bowl and Black Napkins - Hearth & Hand Collection for Target; Pewter Platter - Pottery Barn)
Photos: Alice G Patterson