I’m still patiently waiting (well maybe not so patiently) for Spring to arrive. The calendar says it’s here, but the way-below temperatures and northern winds say otherwise. However, the season’s produce is popping up in stores which inspired me to make something that looks, smells and tastes like Spring has sprung.
Usually when I make a salad, I chop everything up small enough that I can eat it with a spoon. My husband is firmly in the “always use a fork for salads” camp. So I thought why not create a salad that dispenses with the utensils all together. And voila, here it is! I like using Boston lettuce because it makes a nice 2-bite size picker-upper. And I like the contrast of the sweet Boston lettuce against the bitter and peppery arugula. You can use green leaf lettuce for the roll ups as well.
I purposely didn’t make a grocery list (a first for me!) because I just wanted to buy whatever looked the freshest. My only requirement was that all of the ingredients should be various shades of green. I must have hit the market on produce delivery day because everything looked and smelled so amazing. And almost everything was organic – bonus! I even found this baby watercress with the roots still attached. Can’t get much fresher than that.
Ingredients (serves 4)
2 oz. arugula
2 oz. mixed greens
1 cup diced cucumber
1 head Boston lettuce
1 head Belgian endive
2 green onions – sliced
1 cup watercress – loosely packed
2 cups micro greens/sprouts (I used Heritage Prairie Farm MicroGreens Healthy Mix with broccoli, red mustard, pak choi, mizuna, kale and purple cabbage sprouts)
1 avocado – diced
Dressing
1 cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
2 tbsp. agave nectar (or honey for vegetarians)
salt to taste
Directions
1. Remove root ball from Boston lettuce with a knife. Gently wipe off dirt, or rinse if necessary. Remove tough part of stem (bottom inch) from leaves. Do the same with Belgian endive.
2. Place arugula and mixed greens in a bowl. Using your hands, gently tear leaves into bite-size pieces. Then add in cucumber, green onions, watercress and sprouts.
3. Juice lemons and place juice in a separate bowl.
4. Cut avocado in half, score with knife vertically and horizontally to create small pieces. Using a spoon, carefully scoop out flesh. Place diced avocado directly in to lemon juice. Using fingers, gently separate avocado so each piece is completely covered with lemon juice. This prevents browning. Then remove avocado and place in bowl with greens.
5. Place remaining lemon juice in a jar along with olive oil, agave and pinch of salt. Shake to mix. This will make more dressing than needed, but it keeps well in the fridge for future use.
6. Drizzle about ¼ of salad dressing over greens and mix with hands to ensure all greens are lightly coated with dressing.
7. Place Boston lettuce leaf face down on cutting board. Place a heaping spoonful of mixed greens in center of leaf. Roll up and secure with a toothpick.
8. Separate Belgian endive leaves and spoon green mixture into each leaf.
9. Arrange on serving dish and serve chilled.
cheri says
What a fabulous green salad, my absolute favorite kind. Lovely simply dressing!
Amy says
Thanks, Cheri!
Don Orwell @ SuperfoodsToday says
WOW, what a bunch of fibers and antioxidants and healthy fats in one meal, thanks !!
Amy says
Thanks for stopping by, Don!