4large leaves kalesliced chiffonade and blanched (I used black kale)
handful spinachstems removed, sliced chiffonade
1small head Boston or bibb lettucecored and roughly chopped
1bunch asparagustender ends only, cut into 2" pieces (blanched, if desired)
4ouncessmoked salmon, chopped or flaked
1orangesupremed and sliced (I used Cara Cara; use what's available)
1palmful dried cranberriesor pomegranate arils when in season
1cupcooked quinoa - great use for leftoversor sub 1 cup prepared lentils or chickpeas
goat cheesecrumbled, for garnish
pepitasroasted pumpkins seeds for garnish
salt and freshly ground black pepper
for the lemon vinaigrette
2tablespoonsfreshly squeezed lemon
1tablespoonwhite wine or champagne vinegar
2tablespoonsextra virgin olive oil
Place the prepared ingredients from kale through and including quinoa in a large bowl and toss gently to mix.
Add the vinaigrette ingredients except the oil to a blender or a tall container (if using an immersion blender). Blend contents well. With the motor running, begin drizzling in the oil until well emulsified.
Plate the salad in individual servings with a garnish of goat cheese and pepitas, plus a light sprinkling of salt and/or black pepper. Drizzle the vinaigrette over the top.
Spring Superfoods Salad was originally published on https://soupaddict.com/spring-superfoods-salad/