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We’re putting the Spring produce to the forefront with a spring ranch salad. Simple, fresh, and all the crunch. The spring produce here is pretty easy to work with so putting them together isn’t too wild. One of my favorite things is their diversity. Crunch, leafy, firm there is a little bit of everything

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Recipe

Ingredients

Vegan ranch

Cashews 9oz(161g)
Water 3/4C (186g)
Oil 1/2 C(113g)
Garlic 2 large cloves (9g)
Onion 1/4 of a medium onion (35g)
Parsley stems 1 & 1/4 (14g)
Cilantro stems 3/4C (8g)
Vinegar 2 tbsp (27g)
Mustard seeds 1/4tsp
Black peppercorns (1g)
Salt 1 tbsp(14g)

Parsley leaves 1/2C (8g)
Cilantro leaves 1/4C (4g)
Chives 1/2C (35g)

Spring salad

Sugar snap peas 1C (70g)
Asparagus 2/3C (64g)
Dandelion greens 2C (60g)
Globe radish 1C (142g)

procedure

Vegan ranch

Add all the ingredients except the parsley/ cilantro leaves, and chives to a blender.
Blend on low to break up the large chunks and create a vortex.
Once everything’s moving, increase to high speed and blend until completely smooth.
Transfer to a bowl and whisk in remaining ingredients.
Coarsely chop the cilantro/ parsley and cut the chives into thin rounds.
Whisk in the herbs and transfer to a new jar and refrigerate.

Spring Salad

Give all of your produce a good wash and dry.
Chop the dandelion greens into bite-sized pieces.
cut the sugar snap peas in half or thirds (if very large)
If the radish leaves are still connected, remove and save. Cut the radishes into quarters.
Remove the tough bottoms of the asparagus and cut them into 2-inch long pieces.
Toss all the veg together in a bowl and top with copious amounts of the vegan ranch.
Enjoy.

notes

If your cashews soak for too long they can get small purple spots. They’re still edible and shouldn’t affect the dressing too much.
If your radishes still have the leaves, you can wash them and incorperate into the spring salad.

Spring salad leafy greens.

Dandelion greens are a fun one. Often found at markets with local produce. You can also get them around most yards, sidewalks, and parks. From my research, they’re all edible and super nutritious. Defiantly an overlooked edible weed. Why pay Four bucks for a pretty neat-looking bunch when you can get the free stuff outside. It may not look as posh, but just as tasty. Before you go out yanking wild greens, defiantly do your research to be safe. There’s a lot of leafy green stuff out there that can still get you sick.

Those leafy greens you get with globe radishes are also edible. You may be inclined to toss them, but there’s no need. Often they’re a little wilted and narly, but there are some good ones in the bunch. With a nice thorough wash, the good leaves can be used. It’s a great way to minimize food waste in the home kitchen and get a few more greens onto your plate.

Vegan ranch

Making ranch may seem extra, but the fresh herbs and spices bring it to life. Vegan ranch is also just as easy, dare I say easier. All you need is a blender. Since everything’s pulverized we can utilize extra parsley and cilantro stems. They may be hard to eat whole but still hold flavor and nutrition. The Vegan ranch dressing is a little herby, spicy, and still fresh. Use it for all of your ranch needs, including this spring salad.

When making this spring salad don’t feel confined to the measurement and ingredients. It’s mainly just my preference. There are so many veggies and fruits out there. experiment and try them all. Thanks for stopping by the blog. Make sure to go out and experiment with your spring salads.