GREEN SPRING SALAD

Today, it truly feels like spring! As the sun shone brightly in the afternoon, I found myself craving light, fresh, vibrant food. With the arrival of spring and the awakening of nature, I always long for plenty of greens and green vegetables. For breakfast, I opted for a green smoothie and for lunch, my mind was set on a big bowl of salad topped with a green zucchini dressing and served with steamed potatoes. It's a light, refreshing, quick and detoxifying choice for your spring or summer lunch or dinner.

Ingredients

• Romaine lettuce

• Carrot

• Zucchini

• Cucumber

• Fresh dill

• Seasoning: salt

• Dressing: zucchini and seed dressing (see recipe) (I made this salad with cashews and zucchini, but any variation of this dressing you prefer will work well)

Instructions

I tear the romaine lettuce into pieces in a shape I like.

I shred the carrot and zucchini into thin strips using a mandoline.

I slice the cucumber into rounds.

Following the recipe, I prepare a zucchini and seed dressing.

I pour the dressing over the vegetables, add salt and chopped dill and mix everything well before serving.

For me, these salads are best enjoyed with steamed potatoes, but they're also delicious on their own!

BON APPETIT!