Name: Tuscan Spring Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1-15 oz can garbanzo beans; 1 large avocado; 6 cups of mixed baby greens; 1/2 of a chopped English; 1 bundle of green onions diced; 2 tbsp lemon juice; 5 tbsp good olive oil; 1 tsp dried Italian seasoning; 1-2 grated garlic cloves; Salt and pepper to taste

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A Simple Tuscan Spring Salad Recipe perfect for the greens coming out of the garden this time of year.

Each year there is something to add or take away from the gardens. Mostly because in gardening, you win some and lose some. Hopefully, you learn a little along the way. I have learned what items I actually like growing and the ones that we will eat. When I first began gardening, I didn’t bother to ask myself the simple question, do we want to eat this? Oh, no not me. I grabbed all the seed packets and on-sale plant starts that I came across.

Which has of course resulted in lots of deaths and more devastating than that, foods grown but not eaten. What kind of horrid shame is this? A terrible one I can tell you. Over the last few years, I have learned exactly what we like and probably more obviously what we do not like to eat. One such crop is a must for us and that is mixed greens.

This year I am finding that growing greens is something quite simple. Although I have had the occasional caterpillar looper devastation occur. Which is something quite terrible to find in your garden bed. The better parts of the summer have had me out in my garden cutting back the greens quite often and homegrown salad has been on the table most of the time.

This simple salad has been one that I have made often. It goes with just about anything and is a light salad that is even great on its own for a light lunch or dinner. Whether you are growing a garden or not, there are plenty of greens to be found at the store and local farmers’ markets.

This salad is a must-try for the season. With the heat as brutal as it can be here I find myself opting for foods that allow me to make a meal without heating my kitchen. Salads like these help to do just that.

Why I Love To Make It

I have a love for foods that I can make up anytime I want. Granite, if my pantry is stocked properly. Now if you happened to catch Stocking a Pantry to Cook from Scratch. Then you know that by pantry staples I don’t just mean dried goods. During the warmer months spring mix is always on hand whether I grow it myself or buy it from the store. This Tuscan Spring Salad is a great go-to salad for me that seems to be on repeat all summer long.

What You’ll Need To Make It

1-15 oz can garbanzo beans

1 large avocado

6 cups of mixed baby greens

1/2 of a chopped English

1 bundle of green onions diced

2 tbsp lemon juice

5 tbsp good olive oil

1 tsp dried Italian seasoning

1-2 grated garlic cloves

Salt and pepper to taste

Directions

Start with making the dressing. Whisk together the olive oil, Italian seasoning, lemon juice, grated garlic, a pinch of salt, and pepper. Allow the dressing to sit for a few minutes if possible. The longer it sits the more flavorful it becomes as the garlic begins to infuse nicely inside the oil.

To assemble the salad use a large enough to toss the salad. Take the remaining ingredients and add them to the bowl. Pour the dressing over. Begin tossing about until the dressing is well incorporated over the salad mixture. Taste then add any additional salt & pepper you feel is needed.

Note

Allowing the dressing to sit for a few minutes helps the flavors to develop
Tuscan Spring Salad is best enjoyed fresh

Serving Suggestions

This salad is great on it’s own for a quick lunch but it pairs well with a piece of meat. Try my Sirloin Steak with Herb Butter or my Grilled Spatchcock Chicken. Both go so well with a lightly seasoned spring salad.

For a great vegetarian option. Pair this with Best Eggplant Parmesan for a flavor packed meal that everyone will love. Vegetarian or not.

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

Yield: 4 servings