I check weather updates repeatedly as if somehow my multiple visits per day to our local weather station’s website will translate to warmer temperatures in the forecast. Even now my fingers are itching to check it once again. The calendar says it’s spring, but the temperatures seem reluctant to leave winter behind. I need to remind myself as I remind my children that it is the Lord who controls the weather and, thankfully, He is not bound by a calendar.
At least I can bring spring inside our home and to our table. For our home, I’m switching out winter photographs, prints and decorations. (And if you’re looking for spring printables, here are a few free ones I found around the web: (Hello Spring by On Sutton Place; Hello Spring by Sandy Toes and Popsicles; Bicycles by Oh So Lovely blog)
And for our table, I looking to grace it with recipes that incorporate springtime vegetables and my favorite minneola oranges which are only available for a short time in the stores where we live .
So I was excited a few weeks back to have this recipe arrive in my inbox from Minimalist Baker. I tried it out, but didn’t like the combination of the beans and quinoa with the lettuce, though I might have liked it better with kale (it’s a texture thing). So I made a few modifications to come up with the Oh-lay! Early Spring Salad featuring a pumpkin seed parmesan.
oh-lay early spring salad
Prep Time: 20-30 minutes
Cook Time: 1-2 minutes
Serves: 4 people
For the Salad
- Spring greens mix
- Asparagus, roughly chopped
- ½ – 1 cup minced cilantro
- Oranges, diced
- Avocado, diced
- Pumpkin seed parmesan
- Optional toppings:
- Cucumber, diced
- Roasted red pepper, sliced (organic is best)
- Corn (organic is best)
- Plantain chips, crumbled
For the Pumpkin Seed Parmesan
- ½ c. pumpkin seeds, raw or toasted
- 3 tsp. nutritional yeast
- 1 ½ tsp. olive oil
- 1/8 tsp. salt
- ¼ tsp. (heaping) cumin
For the Orange-Lime Dressing
- ¼ c. lime juice
- 1 T orange juice concentrate + 1 T water
- 3 T olive or avocado oil
- ½ scoop 100% pure stevia
- ½ tsp. cumin
- ¼ tsp. chili powder
- 1/8 tsp. salt
- Dash pepper
- 1 T cilantro, minced
1. If toasting pumpkin seeds, place in a pot over high heat and toast until you hear the seeds begin to “pop”, about 1-2 minutes.
2. Combine all pumpkin seed parmesan ingredients in a small food processor and pulse until roughly crumbled.
3. Combine all dressing ingredients in a jar and shake well until emulsified.
4. Prepare all salad ingredients, combine with dressing and parmesan and serve.
Use about one large handful of salad greens per person.
If serving to a crowd, combine the greens, asparagus and cilantro in a large salad bowl, but serve the remaining toppings and dressing on the side for guests to add as desired. That way if you have leftovers, the greens will remain fresh.
Pumpkin seed parmesan will keep for at least one week if refrigerated in a jar.
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