Spring Greens with Roasted Asparagus and Watermelon Radish Salad Recipe


April showers bring May flowers. Whoever made that rhyme up. meant it! Yesterday I walked up to my house and found a giant pile of tiny pink petals laying in heaps all over my front stoop and scattered up the walkway. It's this time of year when the one giant blooming tree a few houses over drops dozens of petals everywhere but still manages to maintain branches filled with a thousand bouquets of flowers. The air is thick with pollen that makes my eyes stream and itch and my throat is sore and dry but I don't care. This is the time of year I wait for, the time of year that excites me the most. I have to bite my tongue from shouting out in glee when I find my favorite Spring produce lining the supermarket shelves again. Dragging myself through the Winter works becomes all worth it. I know, here I go talking about the weather again. But weather and food have a whole lot in common, don't they? You already know Spring is my most loved time of year, I shout it from the rooftops every time May comes around. Lets celebrate the new season together with a healthy and vibrant Spring salad recipe! 


Spring Greens with Roasted Asparagus and Watermelon Radish Salad

Ingredients:

1 Bunch of Aparagus, ends removed and chopped 
1 Tablespoon Extra Virgin Olive Oil + 1/4 Cup Extra Virgin Olive Oil 
1 Teaspoon Jarred, Chopped Garlic
2 Tablespoons each Salt and Pepper 
5-6 Cups Bagged Spring Salad Leaves Mix- Arugula, Radicchio, Kale
1 Cup Bagged or Fresh Shredded Red Cabbage
1 Large Shallot, Chopped Small
1 Large Watermelon Radish,  Peeled and Sliced Thin
1 15 oz. Can Chick Peas
1/2 Cup Canned Black Olives
1/3 Cup Roasted, Salted Pistachios
1/4 Cup Fresh Squeezed or bottled Lime Juice 
Optional- 1/3 Cup Crumbled Haloumi Cheese

Method:

1. Lay cut asparagus on a baking sheet tray. Preheat over to 450. Drizzle the asparagus with 1 tablespoon extra virgin olive oil, season with 1 tablespoon each of salt and pepper and sprinkle with some chopped fresh garlic. (I like using the jarred kind, but feel free to use fresh). Put the asparagus in the oven for about 25 minutes or until browned and slightly softer. Remove from the oven and set to the side. 

2. Toss together spring salad leaves mix, red cabbage, chopped shallot, watermelon radish, chick peas, black olives and pistachios. Add haloumi cheese crumbles now as well if your including them. Lastly, add your cooled roasted asparagus. 

3. Pour lime juice over it all just before serving and sprinkle with another tablespoon salt and pepper. Mix and serve. 

I really hope you will give my Spring Greens with Roasted Asparagus and Watermelon Radish Salad Recipe a try! Don't forget to leave me a comment below letting me know what it was like if you do! Criticisms and advice are welcome too! And feel free to tag me on Instagram or post your photo on my facebook page as well. 

Thanks so much for stopping in!

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