One of the many things I love about spring is all of the new vegetables popping up in the supermarkets. Suddenly it’s just a bit more fun to go shopping for dinner.
We are going to a wedding next weekend and I need to squeeze myself into a beautiful dress, so we are eating lots and lots of vegetables this week. And that’s how this salad came about. It’s very fresh, light and crunchy.
Toast the almonds, either chops or whole.
Chop the romaine lettuce and add to a bowl.
Cut the asparagus and cucumber into bite-sized pieces, and add to the bowl with lettuce.
Finley chop the parsley and add to the bowl along with the blueberries and mozzarella.
And that’s it.
I squeezed a bit of lemon juice over the salad, but you could serve it with or without lemon or other dressing.