Green on green spring salad
The art of the green salad
It can be a challenge to create a green salad with good balance that feels like all the ingredients go together, as opposed to something put together with ramdom ingredients from your fridge. This simple salad has great balance: bitter arugula, micro arugula, crunchy celery, buttery bits of avocado and grilled zucchini, a peppery olive oil and fresh lemon dressing, and shaved salty pecorino cheese to top it off.
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- I grill the zucchini on the grill. Actually, that is a mistatement, my husband grills the zucchini. JP is in charge of the grill at our house, and I never want to take that joy away from him. You can always roast the zucchini in the oven on 400 degrees for about 10 minutes if you don't want to fire up the grill.
- I found the baby celery at a Farmer's Market. It has a delicate flavor and no strings. If you can't find baby celery, just use regular celery and use a vegetable peeler to remove the strings.
- I use a combination of regular arugula and micro arugula because I like the texture you get. If you don't have micro arugula you can use 100% regular arugula.
- Get your self a strong, peppery, extra virgin, first cold press olive oil for the dressing. The bitter greens need a strong-flavored olive oil.
- See my post on how to make a great vinaigrette.
Green on green spring salad
This simple salad has great balance: bitter arugula, micro arugula, crunchy celery, buttery bits of avocado and grilled zucchini, a peppery olive oil and fresh lemon dressing, and shaved salty pecorino cheese to top it off.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- 3 – 4 small zucchini, sliced in half lengthwise
- 4 T good quality, first press olive oil, divided
- 3 ounces arugula
- 2 ounces micro arugula
- 1 cup baby celery, sliced plus 1/2 cup baby celery leaves, chopped
- 1/2 avocado, diced
- 1/2 cup pecorino romano cheese, grated plus some to top individual salads
- 1 T lemon fresh juice
- Maldon salt, to taste
- Fresh ground pepper, to taste
- Toss the zucchini slices in 2 T olive oil, season with salt and pepper and grill on both sides over a medium grill for about 5 minute on each side, or until you have nice grill marks. Remove from grill and allow to cool. Slice into 1″ bite-sized pieces. Set aside.
- Make your dressing by putting lemon juice in a small bowl and whisking in the olive oil to form an emulsion. Season with salt and pepper.
- Put arugula, micro arugula, chopped celery, celery leaves, grilled zucchini pieces and avocado into a bowl. Top with 1/2 cup shaved pecorino romano. Toss salad with dressing. Serve on individual serving plates with a sprinkling of pecorino on top.
THIS SERVES WELL WITH