The spring "storms" are officially here in Seattle; the wonderful misty drizzle has arrived with the occasional dumping rain and then sunny blue skies directly afterwards 😍. All the cherry trees are in bloom, trees are turning green, and the plants are all budding creating a plethora of colors in the yard. As I'm attempting to be a smidge healthier than I have been over the past year (at first it was just eat what would stay down, then the cravings kicked in, the postpartum survival mode...🤪), let's kickstart the season with this rainbow spring salad with a champagne vinaigrette!
I mean, just look at all the colors! When I finally got back to work I realized this blog has had a lot of, well, orange lately. You know how that happens. Especially since I was able to get into the kitchen a little bit in the Autumn when orange things are all the rage.
In any case, it was beyond time to switch things up and hit the refresh button! Enter rainbow spring salad.
We've got blueberries, watermelon and red radishes, avocado, green grapes, mixed greens, hazelnuts for crunch, a little chèvre cheese, and a healthy drizzle of homemade champagne vinaigrette. Oh and don't forget the fresh mint and dill for a bite of extra flavor!
Plus, it's vegetarian and gluten free. Scroll down for the recipe!Print