Spring is finally kicking into gear up here in the North and the chives are up along with the mint. Since it’s imperative to cook with the first of the fresh food that nature provides, here’s a beautiful bright green dressing topping a medley of crisp and crunchy fruits and vegetables. The blend can be served atop a thick bed of shredded lettuce, baby greens, or as is.
Yield: salad for 1 or 2 depending on appetite; dressing recipe yields 1 cup, enough for three more recipes of salad (the salad easily doubles or triples if you have more eaters), or to drizzle over grains, veggies and salad for the rest of the week
What you need for the chive dressing:
- 1/4 cup flax oil or extra virgin olive oil
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1/4 cup chopped fresh chives
- 2 tablespoons mellow white miso
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon dried dill weed
- 1 teaspoon maple syrup (optional; I personally never use it, liking the acidic dressing to contrast the sweet apple and creamy avocado – but many people do like a bit of a sweet back-note in their dressings, so if you do, please feel free to add the syrup)
What you need for the salad:
- 1 cup diced jicama
- 1 diced sweet apple such as Gala or Honeycrisp
- 1 small diced avocado
- 1 rib celery, sliced
- 1 scallion, sliced
- 1/4 cup dressing (or a bit less if you want it less saucy)
- 2 cups shredded lettuce or baby greens to serve (optional)
What you do for the dressing:
- Put all the ingredients in a Magic Bullet type mixer or a stand blender and process until completely smooth. Pour into a glass jar. Done.
What you do for the salad:
- In a big bowl, mix together the jicama, apple, avocado, celery, scallion and dressing. Toss well to evenly coat everything in sauce.
- Divide the lettuce or greens amongst the two serving bowls (or make a nest in one big bowl) and top with the dressed fruit and vegetable mixture.
- Enjoy. Preferably sitting outside in the breeze, on a lawn chair.