I remember that when I was a kid, there was this on-going joke from The Simpsons that one "won't win friends with salad". At the time, I probably agreed with the saying, but these days, I would say that my peers and I have changed our opinions. While salads can get a bad wrap from time-to-time, they sure as heck won't deter any future friendships (in the right crowd, I think they might even be the catalyst for budding new ones). With the onset of spring, the picnic and potluck season are in full bloom (squeal with delight!) meaning many of us will be scrambling for easy to make and transport crowd pleasing recipes...and why not start with salad?
Whenever we are invited out, I like to ensure we bring something salad-y. That way, regardless of what ever else others are sharing, I know we will we get our share of veggies, as well as securing that there is something at the party suitable for my dietary desires. Salads are wonderful to contribute to a shared meal - they can be made up ahead of time, they pair well with most other dishes, and balance out a meal. And if worse comes to worse, and everyone brings salads, well that's a pretty awesome meal if you ask me.
When I told my family that I was making a raw salad, they looked a bit puzzled, Aren't all salads raw? Hannah asked. While yes, many are all raw, but others contain cooked elements such as beans, cheese, and grains. This salad doesn't rely on such cooked elements, but is comprised entirely of raw veggies, and not one of them is lettuce. Although it is only veggies, don't be fooled - it is surprisingly filling. Adding some chopped avocado on top is a rely nice touch and helps make the salad a meal.
Chopped Spring Salad
Recipe: (Serves 6) Print it Here
2 Cups Shredded Brussels Sprouts
1 1/2 Cups Chopped Green Beans (or asparagus)
1 Cup Cubed Zucchini
1 Carrot, grated
1 Beet, grated
1/2 Cup Fresh Peas
1/2 Apple, julienned and toss in a squeeze of lemon juice
4 Radish, sliced
Sunseed Dressing, recipe below
1. Prepare the veggies. Begin by shredding the Brussels sprouts - a mandolin or sharp knife will work best.
2. Chop the green beans and zucchini so that they are a similar size to the peas.
3. Grate the carrot and beet - you can substitute 2 carrots or two beets if you desire.
4. Cut the apple into matchsticks and toss with lemon juice to prevent browning.
5. Slice the radish into rounds. If they are large slice in half first.
6. Toss salad prior to serving and dress with Sunseed dressing. Adding a sprinkle of salt at the ends really brightens the flavour of the vegetables.
Combine all the ingredients in a blender and puree until smooth, and the dressing has reached the consistency of mayo. Add a touch of water if needed. Taste and adjust seasoning if needed.