‘Spring salads and warmer days’
Spring seems to be well on its way in Finland, the weather has increased drastically and all the flowers are beginning to bloom. Cherry trees are blossoming and tulips are pushing through the ground as May approaches. Primarily, the world is still at lockdown but we have taken advantage of isolating ourselves into forest walks and spending lots of time outdoors. We have also done some more online antique shopping, as you can see the two new French style arm chairs and an old mirror originally from Denmark. Siena is growing and learning as each day goes by and she seems to want to walk into the camera every time I’m shooting pictures. Since May is around the corner and asparagus season is here, I wanted to share this easy green salad that tastes delicious. The key is in the yogurt pesto dressing that gives the salad a creamy dimension. It only has four ingredients which makes it ideal and the pesto is from the jar.
- Baby cucumber
- Heart of palm salad
- Salt/pepper/chili flakes
- 2-3 tablespoons Greek yogurt
- 1 garlic clove grated
- Squeeze of lemon juice
- 1 ½ tablespoons pesto (from the jar)
In a bowl, add a few tablespoons of Greek yogurt. Grate 1 clove of garlic and squeeze some lemon juice into the yogurt. Add about 1 ½ tablespoons of pesto into it. Mix together and the sauce is ready.
For the salad: Prepare the asparagus by cutting off the wooden ends and boiling them in salted water for about 4 minutes. Drain and leave to the side to cool.
In bowl, combine heart of palm salad leaves, avocado and baby cucumber (sliced horizontally). Roughly chop in the cooled asparagus. Mix in the yogurt sauce and finalize with a sprinkle of salt, pepper and chili flakes.