It’s been so inspired by the bounties of spring veggies that have been available lately. I think I’m the only person on the internet that has not gotten my hands on any ramps this season (do they even grow in texas?), but I really can’t complain because I still have tons of amazing options.
They key to any great salad is a variety of tastes, textures and colors. Although I find that sometimes it’s easier to come up with new ideas if I set some kind of limitation. This particular day I had leeks, green beans, and dandelion greens I wanted to use. Which gave me the idea to go with an all-green theme… which helped draw my attention to the half-avocado leftover from breakfast, the pistachios in the back of the pantry, and the fresh mint growing in my yard.
I served this for dinner alongside some grilled salmon… if there were leftovers it would have been a great lunch the next day.
- 1 tablespoon mustard seeds, lightly toasted
- splashes of olive oil
- handful of green beans (thin ones)
- ½ cup leeks
- juice of 1 lemon & lemon zest
- big handful of dandelion greens (or spinach or arugula)
- ½ cup cooked quinoa
- ¼ cup crumbled feta cheese
- a few sprigs of fresh mint
- a few tablespoons toasted chopped pistachios
- ½ avocado sliced
- Heat a small pan and toast the mustard seeds until just fragrant. Add oil, green beans and leeks, salt. Cook until tender but still crunchy. Add a big squeeze of lemon to the pan.
- Add greens and let them wilt slightly.
- Remove from heat and toss with quinoa, feta cheese, more lemon and lemon zest.
- For best flavor let this chill together for 30 or so minutes.
- Before serving, add toasted pistachios, avocado and a few more mint sprigs. Taste and adjust seasonings.