Early Spring Salad
A light, fresh salad featuring avocados, goat cheese, and violets for a perfect early spring dish.
Servings 2 servings
Ingredients
- 2 green onions (scallions)
- 2 ripe avocados
- 2 tablespoons lemon juice
- 5 ounces mild goat cheese
- 1 small handful violets, green parts removed
Dressing
- 6 tablespoons light olive oil
- 2 tablespoons white wine vinegar or violet vinegar
- 1 teaspoon dry mustard
- 1 teaspoon super fine sugar
- salt and freshly ground black pepper to taste
Instructions
- Cut onions lengthwise into thin shreds, then across into 2-inch lengths. Place in a bowl of cold water for one hour so that the shreds curl.
- Halve and pit the avocados. Skin and slice thinly. Toss the avocado slices in a bowl with lemon juice to prevent discoloration.
- Cut the cheese into small pieces. Remove all green parts from the violet flowers.
- Whisk all dressing ingredients together in a small bowl.
- To serve, place avocado and cheese on salad plates. Top with drained onions and violet flowers. Spoon dressing over the salad and serve immediately.
