Spring has sprung and we’re moving away from the heavy foods of winter to lighter meals like this spring chopped salad. It is relatively quick and easy, the time spent on preparation is the entire dish. My Canadian is not a fan of cucumber (he calls it the green devil) so I chop it separately and keep it aside. However, the intention is to chop and mix all the ingredients together.
This salad can also be a gorgeous vibrant base to which other things can be added: avocado, feta, other crunchy veggies, peppers, raw beetroot (add at the end unless you want a pink salad), peas or green beans. I find as the days get longer and the vegetables that are available change, this salad evolves. Late summer looks different to early spring and that is the mark of a good recipe. One that can be adapted to the contents of your fridge, the changing of the seasons. We love this spring chopped salad topped with some pan fried haloumi or grilled fish for a balanced, light dinner.
This salad is beautiful for lunch the next day, I find the juices from the tomato and cucumber have melded at the bottom of the dish. These juices are lovely when combined with the dressing just before serving. So do keep the dressing separate if the salad is for later.
Ingredients
- 2 carrots, peeled
- ½ cucumber
- 4 radishes
- 100g nuts and seeds, toasted (I use a mix of walnut halves, pumpkin seeds and sesame seed)
- 4 spring onions
- 12 cherry tomatoes
- 2 little gem lettuces
- A handful mint, leaves picked
- A handful parsley, leaves picked
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
Place the hardest ingredients on the chopping board first, so your carrot, cucumber and radishes. Roughly chop them and then sprinkle your nuts and seeds on top. Top with the spring onions, tomatoes and lettuces. Roughly chop everything using a rocking motion, sweep around the board with your knife until everything is mixed. Toss through the mint and parsley. In a jam jar, add the mustard, maple syrup, viengar and olive oil. Shake until combined and pour over the salad. Mix it through using the same rocking motion to chop the dressing through. Season and serve in a big bowl for everyone to help themselves.
