The sun is out! I repeat, the sun is OUT! Spring is here and signs of new life are everywhere! When the clouds seem endless during the winter, I often think to myself, "The sun is out, the clouds are just in the way." This always makes me feel a little bit more hopeful. But today, truly, the sun is out and there are no stupid clouds in the way! WOOHOO!!!!
I arrived home on Monday after spending a long Easter weekend in the Bay Area with family and friends. Somehow over the years we have all ended up in different places and it is always so rejuvenating to be in one place! One night my mom, sister, best friend and I all curled up in the big king bed (leaving the boys to their devices in the man cave) and had one of those heart-to-hearts that you can only have with the women who know you best.
With all of us living in different cities, it is easy for phone calls and pictures all to get filtered (literally and figuratively). We see each others lives through rose colored glasses and maybe sometimes feel that we aren't quite enough. The self-doubt creeps in like the clouds. Pretty soon we talk ourselves into a winter storm of negative thoughts. But sitting on that bed, we were real, we were vulnerable, and in doing so we shed the doubt, the comparison, the insecurity. How liberating! How freeing! We are enough. We were enough all along! Those silly negative thoughts were just in the way.
This week I am embracing all that is Spring and letting everything that is awesome shine - including the beautiful watermelon radishes in this Spring Chop Salad. At the store, they look less than enticing, like little dirty white bulbs. But... when you cut them open, they are GORGEOUS! Literally the prettiest food I have ever seen. If you have never used them in your kitchen, now is the time.
Enjoy the beautiful colors of this recipe in your kitchen and feel free to throw in anything else that is vibrant, fresh and makes you feel joyous!
SPRING CHOP SALAD
- 3 cups millet, cooked (substitute any grain of choice - quinoa, brown rice, farro, etc.)
- 1.5 cups peas, cooked fresh or thawed from frozen
- 2 watermelon radishes, sliced (quartered is best for eating, sliced is pretty for serving)
- 1 cup kumquats, halved (can sub tangerine slices or other fruit of choice)
- 1/2 cup spring onions (or green onions), sliced
- 1 lemon, juice + zest
- 1/3 cup olive oil
- 3 Tbsp apple cider vinegar
- 1 tsp honey
- 1 cup fresh basil
- 1 cup fresh mint
- 1/2 teaspoon salt
- Add all dressing ingredients to food processor or blender and pulse until combined.
- Toss all salad ingredients with dressing and serve.*
*If you are serving this at a potluck or event, it looks most beautiful before tossed in the dressing. I recommend layering all ingredients in your serving dish and dressing just before serving :)
What are your favorite colorful ingredients?!