Warning: this is going to be a photo-heavy post.
There’s something about spring that makes me want to photograph every living plant in sight. Does anyone else feel this compulsion?? Spring produce is just so beautiful and vibrant that it almost demands to be captured on film. And not just the produce, the trees and the wild plants and the underbrush, too. I went on a hike with my guy last weekend, and had a blast photographing the little brooks and streams in the forest.
But I’ll have a lot more opportunities to take photos of nature this year because we’re really revving up for Hiking/Camping Season 2016. I went camping and hiking a bunch when I was younger, but as a teenager wouldn’t dream of having to share a tent with my parents (totally uncool). Lol. But hiking and pond-swimming have always been my jam (I know all the best spots around here), and now I’m really excited that I get to share this with my similarly-outdoorsy boyfriend and friends. Especially the pond-swimming part…. I can’t wait!! On our hike last weekend, Ryan and I even stuck our feet into the stream – it was completely frigid! So it’ll be awhile before we do any swimming in the lakes or creeks. Which is way better than pools, btw. Just sayin’. ;)
Today’s recipe is all about hiking, or gardening, or dandelions – whatever makes you feel grateful for spring. This salad is super fresh and peppery, and honestly tastes like spring on a plate (or bowl). The recipe itself is very free-form… just take as much as you like of each ingredient and toss it with as much of the mustardy spring onion dressing as you like.
Spring Gratitude Salad
- 2 Bunches Watercress
- 3-4 Red Radishes
- Handful of Sprouts
- Roasted Sunflower Seeds as much as you like
- 6-8 spring onions using the white + light green parts
- Juice from 1 Lemon
- 1/4 Cup Almond Milk
- 2 Tbs Extra Virgin Olive Oil
- 2 Tbs Water
- 1 Tbs Dijon Mustard
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
To make the vinaigrette, combine all ingredients into the blender, and blend on high until smooth and creamy.
Prep the radishes by slicing thinly on a mandolin or by hand (but be careful!).
To make the salad, assemble your plates/bowls with a layer of watercress, then another layer with the radishes, sprouts, and sunflower seeds.
Drizzle everything with the as much vinaigrette as you like, and serve.
Song of the Day:
I Play The Road – Zac Brown Band