It’s pretty easy for me to get stuck in a salad rut. I love my basic go-to salad which usually consists of romaine, tomatoes, carrots, peppers and feta, but when I start deep sighing at the thought of a salad, I know it’s time to switch it up. So I’ve done just that lately with some delicious results that I just had to share.
1 large head of romaine, washed, dried and roughly chopped
1 avocado, pitted and diced
6-7 radishes, thinly sliced
1/3 cup cilantro, finely diced
1 shallot, finely diced
2 Tbsp lemon juice
2 Tbsp white wine vinegar
1/4 cup extra virgin olive oil
Another in season treat I can’t get enough of? Arugula! It’s spicy and slightly bitter and though the baby leaf version is less so, it still makes for a nice contrast against sweet berries. But the real star of this salad is the simple pickled onions.
“Fancy” salad additions usually intimidate me, but these are so incredibly easy and add a lot of sophisticated flavor.Print
These are so incredibly easy and add a lot of sophisticated flavor.
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 1/2 tsp Kosher salt
- 1 Tbsp sugar
- Add apple cider vinegar, salt and sugar to a jar and shake vigorously. Add sliced red onion and shake well to coat.
- Leave at room temperature for an hour, shaking occasionally. Drain and use what you’d like or keep in the fridge for a up to 2 weeks. They’re the perfect addition to this spring salad (serves 4 side salads).
Spring Arugula and Berry Salad
8 cups baby arugula
6 ounces crumbled Gorgonzola cheese
1 cup blackberries, rinsed and dried
1/2 cup pickled red onions
Have you ever tried salting your salads? If you are a vinegar and oil lover, try adding a pinch of salt next time too. It really pumps up the flavor.
Mmm, I just love warm weather food!
What salad combinations do you love?
Are there any toppings or vegetables that intimidate you?