Our Favorite Spring Salad

Written By caycee coffield

OH Carlene

Spring has sprung and we are so happy about all the fresh veggies and spring greens filling the grocery stores. Switching from warm comfort foods and root vegetables. This recipe from Oh Carlene is loaded with herbs and delicious light flavors. Its one of our favorites. Serve with a warm, crunchy loaf of sourdough.

INGREDIENTS

  • 2 handfuls sugar snap peas, ends trimmed 

  • 1 celery stalk, sliced into moons

  • 2 small Persian cucumbers (not standard American waxy cucumbers), sliced thinly

  • 1 avocado, peeled and cut into quarters

  • 2 Tablespoons chopped fresh mint

  • 1 Tablespoon fresh dill

  • squeeze of fresh lemon juice

  • 1/4 teaspoon sesame oil

  • 2 teaspoon sesame seeds

  • Sea salt and freshly ground black pepper to taste

DIRECTIONS

  1. To prepare sugar snap peas, use a paring knife to remove ends and pull the tough string running up the side away. Do the best you can- some peas don't really have a tough string and it doesn't matter.

  2. Slice cucumbers and celery. Cut avocado and chop herbs.

  3. Add produce to bowl with herbs. Top with lemon juice, sesame oil, salt, pepper and a sprinkle of sesame seeds.

  4. Adjust seasonings to taste.

caycee coffield
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