I'm not a huge summer person, so the fact that it's nearly a month away makes me kinda huff and puff. I don't like sweating and I actually love wearing sweaters and sweatshirts much better than shorts and t-shirts. But I do love salads. And that is my favorite part of the spring and summer - so many delicious things to make salads with!
This salad is great, simple but satisfying. The dressing is an absolute favorite of mine. I like to think of this as a very quick-with-less-ingredients than typical green goddess dressing. Green goddess usually has anchovies and lots of mayonnaise. This is healthier and far less complicated: calling for only one type of herb and yogurt. It's creamy and tangy and fresh.
I used spinach in this instance but really some arugula would be great, too. I say get creative and riff. That's the best part about salads: they can be swapped with so many things. There aren't many restrictions.
This recipe was originally posted on PBS Food.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons Greek yogurt
- 1 garlic clove
- juice from 1/2 lemon
- 1 cup cilantro leaves
- 4 to 5 stalks of asparagus, ends trimmed
- 3 cups spinach leaves
- 2 tablespoons sunflower seeds
- 1 Persian cucumber, diced
- 3 hard boiled eggs, quartered
- salt and pepper to taste
Instructions
- To make the cilantro dressing, add the olive oil, yogurt, garlic clove, lemon juice, cilantro leaves and a few pinches of salt and pepper to a blender. Blend until smooth, scraping down the sides, as needed. Give it a taste and adjust the salt and pepper to your liking.
- For the salad, use a vegetable peeler to shave the asparagus horizontally. In a large bowl, combine the shaved asparagus, spinach leaves and sunflower seeds. Pour in the dressing and toss until evenly coated. Divide amongst bowls or plates and add sliced eggs. If you have any leftover dressing, it will keep for up to three days in the fridge.
This recipe was originally posted on PBS Food.
