Crunchy spring green salad
Jun 2 2021
I think salads are my favorite addition to a meal... If not the entire meal in itself! I always find it a smart way to add leftovers and whatever needs to be used in the fridge!
Wash and dry the lettuce and separate the leaves. I like keeping the whole and not chopping them, but feel free to cut them if you prefer. Add to a large bowl.
Wash and slice the cucumbers and sugar snap peas and add to the lettuce. Peel, remove the pit and slice the avocado, reserve on the side ( I like adding it last).
Chop the olives and sprinkle them as well as the almonds with the rest of the ingredients.
Prepare the vinaigrette by mincing the shallot and finely chopping the chives. Add it all with the mustard, vinegar and oil to a jar with a lid and shake until emulsified. Drizzle on the salad.
Add the avocado slices, the micro greens and some salt and pepper!