It’s been so inspired by the bounties of spring veggies that have been available lately. I think I’m the only person on the internet that has not gotten my hands on any ramps this season (do they even grow in texas?), but I really can’t complain because I still have tons of amazing options. They key to any great salad is a variety of tastes, textures and colors. Although I find that sometimes it’s easier to come up with new ideas if I set some kind of limitation. This particular day I had leeks, green beans, and dandelion greens I wanted to use. Which gave me the idea to go with an all-green theme… which helped draw my attention to the half-avocado leftover from breakfast, the pistachios in the back of the pantry, and the fresh mint growing in my yard. I served this for dinner alongside some grilled salmon… if there were leftovers it would have been a great lunch the next day.
