CSA Wednesdays: Salad Greens + Avocado & Orange Salad with Hazelnuts
After our CSA drop off last week, we were swimming in gorgeous, crisp salad greens and fresh baby spinach.
Did I ever tell you that my husband loves salads? He not only loves salads, but he’s perfectly satisfied having one for dinner.
I love him. A lot.
Here are some of our favorite salads from the past year or two in case you’re swimming in them well. These would be perfect for a Memorial Day BBQ as well because they can be out in the sun and there’s no mayo to nastify. (Although I’d watch out for wilting and extra hot temps… dressed salads only have a couple of pretty hours, so toss the salad with the dressing right before you eat.)
Wouldn’t want to sentence those luscious organic greens to gloppy coating of mediocre store-bought dressing….
(Clockwise from the top left corner)
Balsamic Grilled Chicken Salad with Sun-Dried Tomato Vinaigrette
Herbed Baked Goat Cheese Salad
BLT Salad with Dijon Vinaigrette
Green Bean and Egg Salad with Goat Cheese Dressing
Chicken Parmesan Salad
Grilled Chicken Salad with Chipotle-Lime Vinaigrette
Here’s a new one for ya! I whipped this up in about 20 minutes to go with some foil-packet salmon and roasted asparagus.
(I don’t want to talk about the crostini. Burned pine nuts are NOT a good thing.)
I adored the combination of avocados and oranges and the crunch from the hazelnuts. The dressing is perfectly sweet from the orange juice and isn’t as oily as vinaigrettes tend to be. The citrus also complimented the salmon. Perfect match!
Avocado & Orange Spring Salad with Hazelnuts
Total Time: About 20 minutes
1/4 of a small red onion, sliced very thinly
3 oranges, divided
juice from 1 lime
1 T honey
2 tsp dijon mustard
1/2 tsp salt
pepper, to taste
3 T extra-virgin olive oil
10-12 ounces of baby salad greens
2 avocados, peeled, pitted, and sliced
1/2 cup hazelnuts, toasted and chopped
Soak the sliced onion in cold water for about 10 minutes while you prep the rest of the salad.
Supreme 2 of the oranges. Set segments aside. Juice the remaining orange into a small bowl (about 1/4 cup of juice will do). Add the juice from 1 lime, honey, dijon, salt, and pepper to the orange juice. Whisk to combine. While whisking, add the olive oil in a small stream and continue to whisk until the mixture is thickened and emulsified.
Drain the water off the onion. Toss with the salad greens and dressing. Arrange the avocado slices and orange segments on top. Sprinkle with hazelnuts.
1. The original recipe called for 2 bunches of watercress instead of salad greens. The only watercress I saw during my shopping trip was sad-looking and very expensive. The salad greens worked great instead.
2. To toast hazelnuts, place them on a sheet pan and bake them at 350 degrees F for about 5-7 minutes or until fragrant. Do NOT forget about them - they burn very quickly. And smell very bad when they do.
3. To supreme an orange, slice the peel and pith off with a sharp knife, then cut out the segments from between the membranes. The result is a "naked" segment, which is nice in salads like this.
adapted from Food Network Magazine April 2011