Spring Has Sprung Salad

By Lucia Schaldenko

Spring has officially sprung! It’s time to clean out the refrigerator, purge the heavy foods from your diet and unveil the layers that winter bestows upon us.

Ingredients (Serves 2)

Salad

3 cups of organic baby arugula

2 cups of shaved raw Brussels sprouts

1 avocado cubed

1/3 cup toasted pumpkin seeds

1/4 cup shaved Parmesan-Reggiano cheese

Dressing

1 tbsp. raw organic honey

1 tbsp. minced shallot

Juice from 1 large lemon (or to taste)

1/4 cup extra virgin olive oil

Salt and pepper to taste

Two dashes of red pepper flakes (optional)

Method

Preheat oven to 325 degrees F.

Spread pumpkin seeds on baking sheet and bake for 45 minutes (optional to drizzle with olive oil). Let cool.

Rinse/dry arugula and Brussels spouts. Using a mandolin or large chefs knife, shave or finally slice Brussels sprouts into thin strips. Combine arugula and Brussels sprouts in bowl and add avocado.

Mince shallot and combine with honey and lemon. Stir. Whisk in extra virgin olive oil and add salt, pepper and red pepper flakes to taste.

Let the pumpkin seeds cool and add to salad with Parmesan-Reggiano. Drizzle on dressing and lightly toss, enjoy!

Optional additions:

1 cup cooked quinoa

Grilled shrimp or chicken

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