Ahhh, spring. That wonderful time of year when we enjoy the awakening of nature around us, my nose runs like a faucet thanks to allergies and my eyes feel like they are burning in their sockets. Yes, this is my version of spring.
But the great thing about spring is the awakening of nature all around us! I love when my backyard lizards come out of hibernation and hang out in the yard every day. I love the huge bloom of jasmine just outside my front door that fragrantly fills our home. and I LOVE all the fresh veggies which are all on sale and gorgeous to looks at as well as eat.
Radishes are so freaking gorgeous right now that even though I am the only one in the house who really likes them, I bought 3 big bunches of them just to look at. If you fam isn’t a fan of radishes, try them very thinly sliced in a salad to get them more used to the earthy and peppery taste.
Arugula , aka rocket, makes for a great change from your boring old salad too. Combined with a fresh lemon vinaigrette, radishes, walnuts and tofu it’s elegant enough to serve at your Easter or Spring Brunch.
Ingredients: makes 4 servings
6 cups rocket (arugula) with thick stems removed
6-8 radishes thinly sliced
1/4 cup walnut pieces
1/4 cup crumbled tofu
1/2 cup olive oil
1/4 cup fresh lemon juice
1 Tablespoon red wine vinegar
1 1/2 Tablespoons light agave
salt and pepper to taste
combine salad ingredients in a large bowl. combine dressing ingredients in a jar and shake well or mix with a food processor. toss salad with dressing just prior to serving.