A Seasonal Celebration of Crisp, Green Goodness When the days grow longer and sunlight begins to spill through the kitchen windows, there’s nothing more satisfying than a fresh, vibrant salad that captures the essence of the season. This Spring and Summer Fresh Salad brings together the tender crunch of baby greens, lightly roasted vegetables, and a zesty citrus herb vinaigrette — creating a dish that’s equal parts refreshing, nourishing, and elegant. Ingredients: For the Salad •2 cups baby kale or mixed spring greens •½ cup romanesco florets (or small broccoli florets) •½ cup thin sliced asparagus spears •½ cup roasted sweet potato or carrot cubes •¼ cup cucumber ribbons or thin slices •¼ cup microgreens or alfalfa sprouts •¼ cup toasted almonds or pumpkin seeds •Sea salt and cracked black pepper, to taste For the Citrus Herb Vinaigrette •3 tablespoons extra virgin olive oil •1 tablespoon fresh lemon juice •1 tablespoon orange juice •1 teaspoon Dijon mustard •1 teaspoon honey (optional) •1 clove garlic, finely minced •1 tablespoon fresh herbs — basil, parsley, or dill — finely chopped •Salt and pepper, to taste Method: 1.Prepare the greens: Rinse and pat dry all greens, romanesco, and asparagus. Steam or blanch the asparagus for one minute until bright green, then cool in ice water to preserve its crisp texture. 2.Roast the vegetables: If using root vegetables like sweet potatoes or carrots, toss them in olive oil and bake at 200 °C (400 °F) for 20 minutes until tender and golden. 3.Whisk the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon, honey, and garlic. Stir in herbs, and season with salt and pepper. 4.Assemble the salad: Arrange the greens in a large shallow bowl. Add roasted and fresh vegetables, sprinkle with microgreens, and top with toasted nuts or seeds. 5.Dress and serve: Drizzle with the citrus herb vinaigrette just before serving and toss gently to coat. Enjoy immediately for maximum freshness. Andrea’s Cook’s Notes: •Substitute romanesco with broccoli, broccolini, or even lightly steamed sugar snap peas. •Add a touch of feta or goat cheese for a creamy contrast. •Chill the vinaigrette before serving for an extra refreshing bite. Serving Suggestion: Pair this salad with grilled salmon, lemon herb chicken, or a crisp Sauvignon Blanc. Its balance of crunch, color, and brightness makes it equally at home at a picnic or a polished dinner table. Why You’ll Love It: This salad is the ultimate ode to the warmer months — a bowl brimming with vitality. The play of textures — from tender greens to roasted vegetables — combined with the aromatic lift of herbs and citrus turns every bite into a taste of sunshine.