Learn how to make my three spring salad recipes for Easter! From a creamy cucumber dill salad, to a charred asparagus salad and a dried fruit and nut Couscous salad with fresh mint! All these salad recipes are easy, healthy and so beautiful too. Enjoy!
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GO-WITH MAIN DISHES:
Cucumber Salad Pairs with: BBQ Lemon Chicken
Charred Asparagus pairs with: Lobster Thermidor
Couscous pairs with: Cinnamon Chicken Recipe
CUCUMBER RADDISH, SUGAR PEA SALAD
3 English Cucumbers
2 cups (300 g) Sugar Snap Peas
Salt and Pepper to taste
¼ cup (60 ml) light sour cream
1 tbsp (15 ml) fresh dill, minced
Edible Flower garnish
Slice cucumbers and radishes into thin disks using a sharp knife or mandolin. Keep the skins on for a pretty presentation. Place in a large bowl. Add snap peas.
Add sour cream, dill, salt and pepper. Gently toss to coat.
Transfer salad to a serving bowl, garnish with an edible flower such as a nasturtium, pansy or marigold (found in the produce section of better supermarkets)
CHARRED ASPARGUS WITH THYME SHALLOT VINAIGRETTE
2 bunches of thin asparagus
drizzle of olive oil
Salt and Pepper to taste
1 ½ tsp (7.5 ml) Dijon Mustard
1 ½ tsp (7.5 ml) white balsamic vinaigrette
3-4 tbsp (45ml-60ml) grapeseed oil
½ tsp (2.5 ml) fresh thyme. minced
1 tbsp (15 ml) shallot, minced
½ tsp (2.5 ml) fresh lemon zest for garnish
Trim asparagus ends to remove the tough fiber. It’s ideal at this point to trim to the size of your cast-iron pan so they lay flat.
Heat a cast-iron pan on high heat. Drizzle olive oil in pan. Add asparagus and allow to cook, in a single layer (you may need to do this in batches) until asparagus begins to char and turn golden brown. Do not overcook. Just cook long enough to char and then remove asparagus and transfer to a plate to cool.
In a small bowl whisk together the mustard and vinegar. Slowly add the grapeseed oil until emulsified and smooth. Add thyme and shallot, stir to combine.
Place asparagus on a long, rectangular plate. Drizzle dressing over spears, garnish with fresh lemon zest.
DRIED FRUIT AND NUT COUCOUS WITH FRESH MINT
1 ½ cup (350 ml) of water
2 tbsp (30 g) butter
½ tsp (2.5 ml) salt
1 ½ cups (270 g) Couscous
½ cup (75 g) raw sliced almonds
½ cup (75 g) raw pistachios, shelled
1/3 cup (50 g) dried cherries
1/3 cup (50 g) golden raisins
1-15 oz (450g) can garbanzo beans, drained rinsed
½ cup (120 ml) fresh mint, chopped
In a large sauce pot bring water, butter and salt to a boil. Then add couscous. Turn off heat and cover for 5 mins. Fluff couscous with a fork and transfer to a large mixing bowl to cool.
Meanwhile, preheat oven to 350F (176C). Place almonds on a baking sheet in a single layer. Bake almonds for 6-8 minutes until roasted and golden brown. Set aside to cool.
To the cooled couscous add roasted almonds, raw pistachios, dried cherries, golden raisins, and garbanzo beans. Toss to combine. Keep refrigerated just until ready to serve. Moments before serving, add fresh mint, toss to combine.
Serve in a shallow bowl so couscous is piled high like a pyramid. Garnish with a sprig of mint.
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!