Salad Challenge Day Two, and a Spring Green Panzanella!

Hey salad lovers! My fridge is stocked with asparagus, five pounds of asparagus for two people. Yes, we love the green stuff that much. It’s also packed with fresh pea shoots, arugula raab, fresh avocados, early zucchini, and everything green. This is the perfect time of year for salads.

I don’t think of salad  as just lettuce, cucumbers, flavorless tomatoes, and the occasional frozen peas. My co-workers keep mentioning how hard it is to eat salad, and do the prep. This leaves me absolutely speechless. My answer to this problem is to make your salad your main course.

We love bread salads, and this is my take on Spring Panzanella. It’s simple. It doesn’t take a whole lot of prep, and can be done in less than thirty minutes. Easy, simple, fresh, and oh so very green.

I hope you enjoy it as much as we did. Plus, it’s extremely adaptable. Use what you have on hand, and get your salad challenge on. Remember to eat two salads a day. I will post a daily salad recipe, or idea. You follow a long, and challenge yourself to eat lighter, greener, and healthier.

Spring Green Panzanella

  • 1 bunch peashoots
  • 2 cloves chopped garlic
  • 1 Tbsp good quality olive oil
  • 1 bunch asparagus, trimmed, drizzled with oil and salt
  • 2 Tbsp corona beans
  • 1/4 cup crumbled goat cheese
  • a handful of cherry tomatoes, chopped in half
  • a good splash of high quality balsamic vinegar
  • Salt, pepper, and crushed red chiles

Steps: 

  • Roast asparagus drizzled in oil  for seven minutes on 400.
  • Saute chopped garlic in olive oil, chop pea shoots, and add to oil mixture. Sautee for 5 minutes or until slightly wilted.
  • Toast sliced ciabatta bread in oven until crispy, remove from oven, and spread with creamy goat cheese.
  • Top bread pea shoots, chopped asparagus, tomatoes, beans, crumbled goat cheese.
  • Drizzled with oil, and balsamic, salt and pepper to taste.
  • Serve warm and enjoy!

xoxo

Sarah

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