I have dedicated this salad to my little friend Eamon. Eamon is one of our younger CSA members. He is a pre-schooler who has been in our group since he was a toddler. Eamon loves and eats just about everything that comes from Farmer Mervin’s CSA box. Now according to his Mom; lately Mom has tried to get him to eat spinach but he claims to “hate” it— without ever actually trying it of course (Aren’t we all like that? The word alone makes a kid cringe). So this week baby spinach from the cool-hoop-houses arrived in our weekly CSA boxes. Eamon being the little helper he is, helped Mom to unload the precious organic goodies. While putting in his little hand into the box, he came across a curious looking bag of green stuff. He opened the bag and said, “these look like flower petals. Like little tulips. I love tulips, can I try them?” Mom said “sure”, so he sat down and tried one of the little “Tulips” and as it ended up he ate the whole darn bag in one sitting! So Farmer Mervin, according to Eamon, you grow the best “tulips” around! So together with Eamon, we are now going to all enjoy eating this “Tulip” Salad!
TULIP SALAD WITH CREAMY HERB DRESSING , aka “TULIP SALAD”
I enjoy delicate tasting baby spinach put with just about everything from the garden. Crunchy ribbons of carrot, juicy sweet tomato, creamy avocado, and a hint of salty sunflower seeds combine here in this colourful, tasty salad. Radishes thinly sliced would be a nice visual addition, and even a few croutons and wedges of hard-boiled egg to complete a meal. Enjoy playing with this special salad recipe.
- a few handfuls of baby spinach, carefully rinsed and spun in the salad spinner
- 1 ripe avocado sliced thin
- handful of cherry or grape tomatoes cut in half
- 2 small carrots, peeled and shaved very thin.
- 1/4 cup roasted, salted sunflower seeds
CREAMY HERB DRESSING
- 3 tbsp tarragon vinegar or white wine vinegar
- 2 tbsp rice milk, greek yogurt or cream, depending on how rich you want your dressing
- 1 tsp Dijon mustard
- 2 tbsp mayonnaise or miracle whip
- 1/2 c light olive oil
- 1/2 tsp minced garlic
- 1 tbsp minced flat-leafed parsley
- 1 tbsp finely minced fresh chives
- 1 tsp minced fresh tarragon, oregano basil or cilantro
- salt and freshly ground black pepper
Place dressing ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Let stand for about 30 minutes or more to incorporate flavours.
Place the spinach in a large salad bowl. Add 3 tablespoons of the Creamy Herb Dressing. Toss to lightly coat the spinach, then taste to see if more dressing is needed. Transfer the spinach to individual salad plates.
Peel the avocado and discard the pit. Cut the avocado lengthwise into thin slices. Arrange the avocado slices and tomatoes on top of the spinach.
Using a vegetable peeler, shave the carrots into wide ribbons, allowing them to fall onto the spinach. Sprinkle the sunflower seeds over the salads and serve immediately.