Sometimes, greens are the way to go. A good salad is really underrated as far as fulfilling dinner dishes go but if you do it right, you can leave satisfied and happy. Especially if you make it yourself.
Today, I’m going to include my really simple summer salad recipe which can essentially be made up of any veggies that you desire (or that you just have chilling in your fridge.) The medley that I used are seasonal, easy favorites but this dressing can similarly be paired with anything you like.
- 3-4 tablespoons of olive oil
- 3 tablespoons dijon mustard, any brand you prefer
- The juice of one lemon, without seeds
- Sea salt
Combine all of the ingredients in a small bowl, add more lemon or salt to taste.
Note: A few months ago, I went down to my local kitchen specialty store and bought myself a Microplane for zesting. At 15 bucks, it was the BEST. SMALL. KITCHEN. PURCHASE. EVER. You can get yourself one here.
- 1 bundle of green asparagus, cleaned and trimmed
- 3 tablespoons of olive oil
- The zest of one lemon
- Sea salt
Preheat your oven to 500 degrees. Take tin foil, double over and fold into the shape of a make-shift cooking sheet. Pour in your oil, lay down your asparagus, and toss so it is fully covered in oil. Sprinkle on your salt. Place in oven and cook for 5 minutes. Toss your asparagus, cook for another 5 minutes. Once the stalks look broiled, take out of the oven and zest your lemon over the hot asparagus so they can fully soak up the flavor. Once lightly cooled, dice the asparagus as a tasty warm addition to your summer salad. Can also be eaten separately as a side.
- 1/2 container of small grape tomatoes, halved
- 1 ripe avocado, cubed
- 1/2 medium cucumber, cubed
- Mixed greens (any kind, but for flavor and diversity, I used arugula, radicchio, spinach, frisee, leaf lettuce)
Anyone looking for a vegan answer to a healthy weeknight meal after a long day at work, this dish is the answer.
Thanks and happy eats,