While the spring hasn’t yet started, we can safely say we’re getting there. Because of that, I’d like to share 2 of my favorite tasty, spring salads recipes with you.
Spring salad is a term that has quite a wide meaning, so let me first introduce my understanding. For me, it’s a kind of salad that combines colorful vegetables with a significant (but not overextended) amount of meat. Such a combination makes it a tasty meal that will provide you with enough energy to survive the final accents of winter, and also remind you that the longed-for spring is coming very soon. These two spring salads are combining warm colors, such as shades of red, orange and yellow – they will look extraordinary on your table served on polish pottery salad bowl!
Ladies and Gentleman, let me introduce 2 salads that make waiting for spring a little more pleasant:
1. “BLAT” salad
A fairly new thing I’ve found out not long ago, which is fairly similar to BLT sandwich – the addition of “A” means that you’ll find an extra avocado on top of everything else.
Ingredients (for 2):
4-6 slices bacon
chopped 1 tablespoon
sherry or red wine vinegar
3-4 handfuls lettuce leaves
1 avocado
large handful of semi-dried tomatoes
First, cook bacon on a little bit of oil. Use low or medium heat until it’s crispy. Then, combine extra virgin olive oil (about 3 tablespoons) with vinegar in a salad bowl and season it – preferably in the bowl such as this:
Lastly, add slices of tomatoes, chunks of avocado and bacon.
If you don’t like avocado as a whole, you might as well prepare a sauce out of it. In such a case, blend avocado with a small onion, lime juice, a bit salty, and pepper. Add enough water to reach your favorite consistency. I tend to also mix some jalapeno pepper, but it’s not necessary if you don’t like spicy things.
And here’s how it looks:
2. Chicken salad with orange
A simple recipe for chicken salad with an addition of orange – the true star of this dish.
Ingredients (for 2):
1 pound of chicken
a pack of cocktail tomatoes
1 big orange
a handful of basil leaves
olive oil
pepper
few pieces of chocolate (bitter)
Cover the chicken with your favorite spices (I tend to cover it in any kind of Asian mix – simple as that) and then fry it on a pan until it reaches medium-rare. Slice the orange into thin slices, and tomatoes into quarters. Take a few of the orange slices and squeeze it into the polish pottery salad bowl, then mix it with olive oil. Toss everything inside.
If you’ve ever been thinking about an extraordinary salad bowl, then this one will surely catch your eye:
Prepare a water bath and melt chocolate. When it’s done, add a smooth finish to the salad:
How about your favorites?
I bet you have quite a few – I’d love to try them out myself, so why won’t you share them in the comments section?
1. BLAT Salad: photo by Jules (link), under Attribution 2.0 Generic (CC BY 2.0) license.
2. Chicken salad with orange: (link), under CC0 Public Domain license.
