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Spring Salad Recipe With Madeline Lu

This vibrant and flavourful salad is a Med-worthy recipe

Carina Bartle By Carina BartleVP Sales & Partnerships

Season-wise, it’s that positive, hopeful time of the year again. Spring is coming, which means daylight is increasing by the day and temperatures are (hopefully) warming. Taking advantage of milder weather is basically a rite of passage and you’re doing spring wrong if you’re not. It’s expected that as many activities which can take place out of doors should. (Trust me, that’s the best kind of social pressure.) Of course, one of the first things to do is take your dining outside with an appropriate spring menu to boot.

There’s just something about spring food that is so very appealing. By nature, it’s amongst the most refreshing, healthy and wildly colourful culinary choices. But my favourite part about it? It’s fast. Or at least it should be.

Unless you really love cooking, finding a great set of spring recipes that work for you, taste good and don’t take too long to plan or prepare is the goal. (It’s the Steve Jobs’ black turtleneck and jeans of cooking.) And, as with fashion and dressing, there are some go-to recipe ensembles that mercifully do all three, not the least of which is spring’s couldn’t-be-easier specialty—the salad.

Food and lifestyle photographer and blogger Madeline Lu understands the power of a delicious, never-boring plate of greens. Served up in pure white plates, her spinach, strawberries and avocado salad looks and tastes much more impressive than the time taken to make it would suggest.

It’s time to grab your biggest serving bowl—you’re going to want to make a lot of this.

Ingredients:

– 200g baby spinach leaves
– 200g romaine lettuce
– 4-5 strawberries, cut into quarters
– 1 avocado, cut into small cubes
– 2 tbsp pine nuts, lightly roasted
– 1/2  yellow pepper, cut into small pieces
– 1 tbsp balsamic vinegar
– 2 tbsp extra virgin olive oil
– Salt and pepper to taste

Method:

Step 1: Wash the baby spinach leaves and romaine lettuce leaves thoroughly and remove excess water. Put them into a big salad bowl. If the romaine leaves are too big, break them into smaller bits. 

Step 2: Add the strawberries, avocado cubes, yellow paprika pieces, and pine nuts into the salad bowl. Mix well. 

Step 3: Add the balsamic vinegar and olive oil to the salad and mix well. Add salt and pepper to taste.