seasonal RECIPES for those who love to EAT
1. Gently rinse the greens under cool running water to remove any loose dirt or debris. Allow the greens to dry in a colander, tossing occasionally, or dry in a salad spinner.
2. Trim the leaves and roots from the radishes and thinly slice each radish, set aside.
3. Cut two avocados in half, peel and remove the pit from each. In a small mixing bowl, mash the avocado with a fork or potato masher until nearly smooth. Stir in the mustard, lime juice and olive oil, and season with salt and pepper to taste.
4. Remove the pit and peel from the remaining avocados and cut into slices. Arrange the greens in 4 wide, low dishes. Divide the sliced avocado evenly among the 4 dishes and arrange in the center of the greens.
5. Divide the dressing evenly and spoon over greens, around the avocado slices. Divide the radish slices and pine nuts evenly among the 4 dishes and sprinkle over top of greens and avocados.
6. Top with a small amount of freshly ground black pepper and serve
Prep. Time: 10 minutes
Cook Time: 0 minutes
4 c. Mixed baby lettuce greens
4 Ripe avocados
2 tbsp. Stone ground mustard
2 tbsp. Lime juice
1/3 c. Olive oil
Freshly ground black pepper
1/4 c. Pine nuts
Early spring brings lots of “first looks” at the produce we have to look forward to in the coming months. Lettuces are some of the earliest things to appear at the farmer’s market after winter has ended, and particularly baby lettuce greens. These leaves are often tender, colorful and full of great flavor. Try a mix of whatever looks best and branch out from the standard iceberg and romaine hearts. As an added bonus, each serving of this salad has nearly a whole avocado, which is rich in fiber, protein, Vitamin C and several of the B Vitamins.
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