RECIPES SPRING GREEN SALAD
Recipe and photo courtesy Jamie Miller, registered dietitian, Village Health Clubs & Spas, www.villageclubs.com
INGREDIENTS
1 lb. sugar snap peas, trimmed, stringed, cut in half on the diagonal 1 bunch of asparagus, tender tops only 1 bunch radishes (about 6 oz.), trimmed, thinly sliced 3 green onions, thinly sliced 4 oz. feta, crumbled 1 Tbsp. extra-virgin olive oil or avocado oil 1 Tbsp. fresh lemon juice, or more to taste Freshly ground black pepper and salt, to taste 2 Tbsp. coarsely chopped fresh mint Zest of 1 lemon Salt
DIRECTIONS
Fill a large bowl with ice water; set aside. Cook peas and asparagus tips in a large pot of boiling salted water until crisptender, about 2 minutes. Drain from the hot water then transfer to the bowl with ice water to cool. Once cooled, transfer to a kitchen towel to dry. Toss peas, asparagus, sliced radishes, sliced green onion, and feta in a large bowl. Add oil, lemon juice, and lemon zest to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with fresh mint.
CITRUS SALAD
Recipe and photo courtesy Don Crossland, www.shootwhatyoueat.com
INGREDIENTS 4 oranges 2 grapefruits Red onion, thinly sliced Ÿ cup mint leaves, finely chopped Juice from 1 lemon Juice from 1 lime 1 tsp. honey ½ tsp. cumin 2 Tbsp. coconut oil DIRECTIONS
Cut the ends off of the citrus fruit and cut away skin and pith from the sides. Working over a bowl, cut between the membranes to release the sections into the bowl. Drain juice from bowl and set aside. Combine mint, lemon & lime juice, honey, cumin and coconut oil to make the dressing. Place citrus wedges on a plate or shallow bowl, garnish with red onion slices and drizzle dressing over the salad.
40
greenliving | March 2020
greenlivingaz.com
