Skip to content

It’s Time for Spring Greens

by Jane Worthington-Roth

As outdoor Farmers’ Markets begin to open across the Berkshires, one of the first vegetables to appear on the stands are the spring greens. These small lettuces are full of nutrients and seem to pack a lot more flavor than their mid-summer relatives. I have to admit that salads are one of my favorite foods. If I don’t have a salad as the main course, I always have a side sald with my lunches and dinners. Neeldess to say, that having salads so often I have to make sure I have a wide-variety of recipes on hand. This recipe is one of my favorites.

Now that the warmer weather is here, it’s time to start thinking about picnics and foods that are easy-to-transport. This recipe is the perfect solution – you can make it ahead of time and add the dressing when you’re ready to serve. The baby greens are hardy and so the salad lasts for a few days in the fridge. My favorite combination of greens for this salad is a mixture of baby kale, spinach and beet greens. The hardiness, flavors and colors can’t be beat!

Baby Greens, Quinoa & Avocado Salad

Cook 2/3 cup quinoa in 1½ cups water for 15-20 minutes. Drain, then set aside to cool.

Make the vinaigrette. Into a small jar with a lid, put:
¼ cup extra virgin olive oil
1 tablespoon whole grain mustard
2 tablespoons white balsamic vinegar (or white wine vinegar)
Salt & pepper
Shake well to combine, then set aside until ready to serve.

Into a large salad bowl, put:
3 to 4 ounces baby lettuces, coarsely chopped
2 celery ribs, de-stringed and thinly sliced
1 small seedless cucumber, halved lengthwise and thinly sliced
2 carrots, shredded
½ small red onion, very thinly sliced

When you’re ready to serve the salad, add a chopped avocado, then toss gently with the vinaigrette. Top with some goat or feta cheese crumbles.