Gone are the soups and pot roasts: this is the season for salads, dips, and crunchy sandwiches. So that’s exactly what we’ve put together: three simple recipes for spring eating, to make in no time and with just a handful of ingredients. Enjoy.
Serves 2 to 4
- 2 ripe avocados
- 1/4 teaspoon kosher salt, plus more to taste
- 25ml fresh lime or lemon juice
- Half a red onion, minced, or a thinly sliced green onion
- A handful of coriander (leaves and tender stems), finely chopped
- A pinch of freshly ground black pepper
- 1/2 ripe tomato, chopped (optional)
- Red radish or jicama slices for garnish (optional)
- Rosemary and Sea Salt Foccaccia to dip (a must)
- Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon, then place in a bowl.
- Using a fork, roughly mash the avocados (go for a chunky consistency).
- Sprinkle salt and add lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
- Add the chopped onion, cilantro, black pepper, and chilis.
- Adjust to your taste and serve immediately.
Asparagus & Feta Salad
For the salad
- 1 bunch asparagus, tender parts, chopped into 2-cm pieces
- 200 grams frozen peas, thawed
- A few handfuls of salad greens
- Two radishes, thinly sliced
- 200 grams crumbled feta cheese
- ½ avocado, pitted and diced
- 30 grams chopped, toasted pistachios
- 150 grams roasted chickpeas
- Fresh herbs, for garnish (basil, mint and/or chives)
- Sea salt and freshly ground pepper
For the dressing
- Handful fresh basil
- One small garlic clove
- 25ml tablespoon lemon juice,
- 25ml tablespoon white wine vinegar
- 50ml extra-virgin olive oil, more as desired
- ¼ teaspoon sea salt
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
- 3 strips of thick-cut bacon
- 2 slices of sourdough bread
- 30ml mayonnaise
- 50 grams finely shredded iceberg lettuce
- 4 thick slices ripe tomato
- Coarse sea salt and freshly ground black pepper
- Place a griddle over medium-low heat. Add bacon and cook until lightly browned on the first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside.
- Place bread on the same griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on the first side. Flip and brown second side.
- Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices on 1 piece of bread and sprinkle generously with coarse salt and freshly ground pepper.
- Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half slices each. Close the sandwich and cut it in half diagonally. Serve immediately.