There’s something about Spring that whispers, “eat healthy”. It could be because the weather is warming up or maybe because everything is in bloom. It’s difficult to pinpoint the specifics but either way, here I am making and eating delicious salads for lunch and smaller side salads to go with dinner. I think the key to a great salad is making sure you take it beyond just the romaine, tomato, cucumber and balsamic. Adding something as simple as avocado, or roasted brussel sprouts can take your salad from just okay to awesome! Take a look at these 7 Spring salads that kicked it up a notch.
Tag Archives: salad
- 1 jalapeno, seeded and finely diced
- 2 cloves garlic, finely minced
- 3 tablespoons fresh lime juice
- 1/4 teaspoon crushed red pepper
- ½ teaspoon salt, or to taste
- black pepper to taste
- 3 tablespoons olive oil
- 2 cucumbers, very finely sliced (see photos)
- 4 tablespoons minced cilantro, to taste
- Dice the jalapeno and garlic and add to a medium-sized bowl.
- Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
- Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.
- Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Make sure that you let the salad sit on the counter for a little while before serving if it’s been in the fridge; the olive oil solidifies slightly when it’s cold.