Spring Crunch Salad
Spring! Salad! These are a few of my favorite things coming together in this dish. I've said it before, but I'll say it again: salads are all about varying textures and flavors. Here, I combine salty halloumi cheese with crunchy snap peas, crisp radishes, sweet strawberries and rich avocado for a flavor-packed salad and that's sure to leave you feeling.
Serves 2-4, depending on hunger and if you're serving anything else
1 teaspoon neutral oil (like canola or veg)
1 package Halloumi cheese (about 8 oz), cut into 1/2-inch cubes
1 container (5 oz, about 4 cups) spinach or other study greens such as kale
1/4 cup Mary's Almost-Famous Vinaigrette (see recipe in previous reel), plus more for drizzling
2/3 cup thinly sliced snap peas
5 strawberries, hulled and quartered
1/4 cup thinly sliced red onion
2 radishes, thinly sliced
8 mint leaves, thinly sliced
1/4 cup pecans
1 tablespoon honey (optional--this was a post production addition :)
1 tablespoon poppy seeds
1 ripe avocado, peel removed and thinly sliced
Freshly ground black pepper
Heat a cast iron or heavy pan over medium-high heat until hot and add oil. Add halloumi and sear, shaking pan occasionally, until browned on all sides, about 3-5 minutes. Meanwhile, in a large bowl, toss spinach with vinaigrette until fully coated and transfer to serving dish. Add snap peas, strawberries, red onion, radishes, mint leaves and pecans. Add halloumi to the center of the salad and drizzle with honey, if using. Sprinkle with poppy seeds and top with avocado. Drizzle a little more dressing on the avocado and crack pepper over the whole salad.
Celery is one of the most underrated vegetables, and it plays a starring role in this deliciously crunchy winter salad. I use not only the stalks and thinly cut them on the bias, but the leaves get tossed in too. Add some oranges, olives, cashews, parmesan and a shallot-studded vinaigrette, and you have yourself a satisfying and refreshing salad. If you don't have cashews, use pistachios or any other nut you have on hand. Same with the olives and the cheese. Feel free to substitute, my friends...and go in salad-loving peace!
