As the days get longer and warmer, I find myself desiring more fresh raw greens in my diet. Perhaps it’s something primal; my body instinctively knows that this is the time of year when fresh greens start to become available, and that it needs them to help clean things out after a winter spent in relative hibernation. But whatever it is, recently I’ve found myself craving more salads.

Here is the simple salad we ate as we welcomed Spring (you can read about it HERE):

Simple Spring Salad Recipe

Mixed spring greens (mine had red and green lettuces, mizuna, chard, spinach, arugula, and radicchio)
Roasted beets
Avocado
Italian seasoning (make sure it’s herbs only, with no added fillers)
Salt
Pepper
Olive oil
Balsamic vinegar

Fill a dish with greens.

Dice beets and avocado, and place on top.

Sprinkle with Italian seasoning, salt and pepper.

Drizzle with olive oil; I usually go around my plate twice. Sprinkle generously with balsamic vinegar.

Mix, and serve.