Spring is so close and yet seems so far away, doesn’t it? We’re getting ready to direct-sow some crops and start others in our south-facing window. But we’re hankering for something beyond root vegetables and squash. Something that doesn’t have the word potato in it. Something green.
This is the time of year I’m more likely to splurge at the grocery store and pick up greens and onions and herbs and lettuce… even if it is from California. And this is the kind of salad we eat alongside those carrots and potatoes and chicken stews.
It’s fresh, green, vibrant, and filled with flavor. And it goes really well with tacos and beans and our favorite Mexican flavors. Plus, it utilizes the one thing I do have in abundance – homemade goat milk yogurt.
Course: Side Dishes (Salads)
- 1 head lettuce (iceberg romaine, or leafy)
- 1/2 bunch cilantro minced
- 1/2 bunch green onions diced
- 1 large avocado peeled and diced
- 2 garlic cloves minced
- 1/3 cup whole milk yogurt
- 3 Tablespoons apple cider vinegar
- 1/4 tsp ground cayenne
- 1 Tablespoons raw honey
- sea salt to taste
- Chop all of the vegetables and herbs and combine them in a salad bowl. To make the dressing, combine the garlic, yogurt, vinegar, cayenne, honey, and salt in a pint-sized mason jar. Seal the jar tightly and shake until all ingredients are combined.
- Pour the dressing over the salad and toss to combine. Serve with your favorite Tex-Mex dishes.