The colors of spring are starting to sprout outdoors and in the kitchen with this delicious Seasonal Frisée & Citrus Salad topped with Edible Flowers and Avocado Dressing!
Welcome Spring with a Seasonal Salad
We’ve heard that eating the “colors of the rainbow” provides optimal nutrition but that certainly gets difficult during the northeast winter season when you try to stick to purchasing food that is local, seasonal, and organic. Although the fall and winter months bring some favorite produce like Brussels Sprouts, winter squash, leeks, bok choy, kale, pumpkin, and apples - nothing beats the abundance of colors and variety of vegetables and fruits that a spring harvest can bring. Why not welcome spring with this seasonal salad!
Since the window of availability can be pretty small for many seasonal ingredients, it is best to buy ingredients like this fresh, head of organic frisée once it hits the market.
Soon to hit the markets ... Pea Greens, Ramps & Fiddleheads!
Frisée (pronounced “free-ZAY") is sometimes called curly endive and has a slightly bitter flavor. It is nicely balanced when mixed with more mellow tasting greens and when paired with fruity dressings. You will enjoy its crisp & crunchy texture!
A winter favorite that's still available is Sumo Citrus. It is a seedless mandarin that is bursting with sweetness and also peels effortlessly. It is available January - April (now grown in California), so get it while you still can!
What are Edible Flowers?
The final touch of color comes from edible flowers! There is a large variety of edible flowers but some favorites are Borage Blossoms, Zucchini Blossoms, Hibiscus, Lavender, Pansies, Roses, Sage, and Violets. The petals are rich in vitamin C & antioxidants. They are best served with the petals separated and sprinkled on salads or simply added to a plated dish for extra color and flavor.
Where to buy edible flowers? You can purchase them packaged in the herbs section at Whole Foods. They are also available at most farmer's markets or order organic edible flowers online.
Eating Seasonal is Good for the Planet
Choosing produce based on what's in season may be limiting but learn why Eating Seasonal is Good for the Planet. Eating seasonal fruits and vegetables is a simple change we can all make with our daily diet that is sustainably good for our planet. Use TMF's Seasonal Produce Guide for optimal times to purchase fruits and vegetables.(download available in our Eating Seasonal post link above) or use our Seasonal Recipe Index for guidance to seasonal recipes.
To see the original post for this recipe click on the link below:
Frisée & Citrus Salad
- 1 head frisée greens
- 1 sumo citrus
- 6 radishes
- edible flowers
- 1 large avocado halved & pitted
- 1 tablespoon tahini
- 1 tablespoon fresh basil
- ¼ cup extra-virgin olive oil
- ½ lemon juiced
- 1 teaspoon brown rice syrup or honey
- 2 tablespoon water more or less for desired consistency
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Place frisée greens in a salad spinner - clean, rinse & spin dry.
- Peel citrus, separate pieces and slice into bite size pieces.
- Clean radishes & thinly slice.
- Scoop avocado into the food processor. Add tahini & basil.
- Process until throughly blended.
- Dizzle in remaining liquid ingredients.
- Pulse in salt & pepper to taste.
- Plate the salad greens and toppings. Drizzle the avocado dressing over the salad and top with edible flowers.