I was craving an Italian salad and needed something besides watermelon all the time. So I made this and let me tell you, I am NEVER going back to those classic blah salads. Actually, I haven’t eaten salad in probably 3-4 months… so this was great. Simple, quick, and made from what was in my garden – with a little help – with the easiest seasonings: salt, pepper, and oil.
The picture is of the salads Conner and I were eating at the time, we’re already eaten half, so don’t think this is a small salad!
-Of course with salad you don’t need exact measurements so feel free to tweak and perfect this to your liking.
2-3 big handfuls of dark leafy greens
1-2 handfuls of spinach
1-3 handfuls of other greens (I’m not sure what lettuce I have in my garden but it’s light in color and looks like a maple leaf gone extreme…?)
4 tablespoons whole cilantro
2-4 raw asapargus stalks
Handful of chives
Salt and crushed black pepper
Cold pressed olive oil
Mmk, I just rip everything up with my hands (I leave some spinach whole), chop the zuchini and mushrooms into paper thin chips/disks, scrape some ginger (not much at all) with the back of my knife, drizzel oil and crush pepper and salt over it until it tastes like I want.
Told you it was super easy. :)