Description
A stunning spring salad with LOTS of umami, including chive flowers, fresh dill, roasted mushrooms, asparagus and cauliflower, fresh cherry tomatoes, red onion, avocado and a creamy homemade bacon dill ranch dressing (that you can easily make completely vegetarian!)
Ingredients
For the roasted mushrooms & asparagus:
- 8 oz. fresh asparagus spears, cleaned, trimmed and cut into chunks
- 4 oz. baby bella mushrooms, cleaned and cut into halves or quarters
- Olive oil (in a sprayer, or you can use a little drizzle)
- Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
For the bacon dill ranch dressing:
- 1/3 cup plain yogurt
- 1/3 cup mayonnaise (light or regular) – recommend a mayo that has heart healthy fats like avocado oil
- 1/4 – 1/3 cup milk
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon Italian Seasoning, crumbled
- 1/4 – 1/2 teaspoon bacon salt (or to taste)
- 1/4 teaspoon sugar
- fresh snipped dill, to taste
- 1 teaspoon extra virgin olive oil
- optional: crumbled bits of bacon
To assemble the salad:
- Fresh mixed greens
- Leftover roasted cauliflower (optional – recipe here)
- Cherry tomatoes, halved
- Red onion, sliced thin and roughly cut
- Ripe avocado, sliced or cut into chunks
- Chive flowers (if available) and/or snipped chives
- Small sprigs of fresh dill
- 1 – 2 eggs, per person (preferably farm fresh eggs … they taste so much better and they’re better for your body)
Instructions
- Make the dressing by whisking together all the dressing ingredients in a small bowl. Set aside.
- Toss the mushrooms and asparagus with oil and seasonings, then air fry at 380 F. in the air fryer for 6-8 minutes or roast in the oven at 400 F. for about 10 – 15 minutes. (You can also toss in SMALL cauliflower florets into the roast if you don’t have any leftover roasted cauliflower on hand.)
- While the veggies are cooking, put together the salad. Fill the plate(s) with greens, then sprinkle on cherry tomatoes, roasted cauliflower, onion, avocado, chive flowers and dill.
- And cook the eggs: Heat a nonstick or cast iron frying pan over medium heat. I like to coat the bottom with a bit of butter, then carefully crack my egg(s) into the pan. Sprinkle with seasonings as desired and cook to your liking.
- Sprinkle the roasted veggies over the salad, then slide the eggs on top. Sprinkle with additional chive flowers and dill for garnish. Serve with the dressing for drizzling as desired and enjoy! Save the extra dressing in a covered container in the fridge — it makes a great dip too.
Notes
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