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Are you feeling it? A whispered promise of Spring? It's in the air! And though today was a crisp, chilly Carolina day, when a down jacket and warm woolen scarf felt just perfect, there are many assurances that old man Winter is on the verge of passing his icy baton to a lovelier, more gracious player
As I pen this post, I notice the Bradford Pear tree out the living room winter is boasting; it's wintry bare branches now covered with polka dots of fluffy white blossoms. Daffodils in their cheerful glory are lining boulevards all over town and spiky verdant tulip leaves can be spotted poking up proudly through seemingly lifeless soil as we take our morning walks.
Just yesterday I noticed, with great delight, my blueberry bush, all covered with tiny pale blossoms, definitely a sign of delicious warmer days to come.
Yes, it's coming, for sure, and as I mentally prepare for bare feet, flip flops, short sleeves and sunscreen, I'm also getting psyched up in a culinary sense. I'm dreaming of delightful spring and summer produce soon to be abounding in local markets. I can hardly wait to get reacquainted after a long winter respite. Though we enjoy salads all year long , a hint of Spring in the air and lovely fresh ingredients piled high at green markets and farmer's stands, well, let's just say they send me into salad-making nirvana!
I hope you enjoy this delicious betrothal-of-Spring salad as much as we did. The greens are sweet and tender with lovely butter lettuce and cilantro. Thinly sliced ribbons of baby bok choy give a crisp crunch along with a nice green contrast. Sliced cucumber and avocado add more layers of deliciousness and texture. Sweet blackberries, as you can see, make the salad just pretty as a picture!
The dressing is the crowning glory though for this fabulous salad. Bright green, fresh and flavorful describe it perfectly. With basil*, lemon juice, rice vinegar, ginger and honey as the featured stars, the vinaigrette perfectly compliments the vibrant green salad. I'm serving this tonight with pan-seared salmon but it can also stand alone for lunch with crusty warm bread or a bowl of soup. It would make a family dinner quite special and would have no problem gracing the table for your fanciest guests.
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Baby Bok Choy & Blackberry Salad w/ Avocado-Basil Vinaigrette
Ingredients
- Ingredients for the vinaigrette:
- 1 cup fresh basil leaves, packed
- 3 tablespoons fresh lemon juice
- 2 tablespoons rice wine vinegar
- 6 tablespoons honey
- 1 tablespoon fresh finely grated ginger
- 1 teaspoon Sriracha
- 1 teaspoon garlic, finely chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- ½ cup canola oil
- Ingredients for the salad:
- 6-8 cups butter lettuce
- 3 small baby bok choy, thinly sliced
- 1 cup fresh cilantro leaves
- ½ medium English, seedless cucumbers, halved and thinly sliced
- 1 medium avocado, cored, peeled, quartered lenthwise and thinly sliced crosswise
- ½ medium red onion, halved and thinly sliced
- ½ pint blackberries
- ½ cup toasted, salted cashew halves
Instructions
- For the vinaigrette, combine all vinaigrette ingredients, except the oil, in the bowl of a food processor. Puree mixture until smooth.
- With motor running slowly add both oils. If too thick add a bit of water.
- Taste and season with a bit more salt and pepper if needed
- For the salad, combine butter lettuce, boo chou and cilantro leaves in a medium size bowl.
- Divide evenly onto 4 salad plates.
- Scatter with the cucumber, avocado, red onions and blackberries.
- Drizzle each salad lightly with vinaigrette. Pass extra vinaigrette at the table.
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Spring is in the air in so many places. This is a lovely salad idea, Chris:)
Short sleeves, sunscreen, and this salad sound like winners to me.
sounds like a fantastic dressing..i want to keep this recipe too as you mentioned that it is so versatile..! Cheers!
Hi Chris, you had me at blackberry and avocado, but now that dressing sounds heavenly. I can't wait to make the salad. Yum!!
Chris, this sounds amazing. I love all the bright and fresh flavors. I have not thought to use bok choy in a salad like this before, but it sounds wonderful.
What a lovely salad full of beautiful colors and flavors, I can't wait for Spring to really be here. It's suppose to freeze tonight and tomorrow 🙁 my trip to Hawaii really spoiled me.
I LOVE the sound of this vinaigrette--can't wait to try it. This is the kind of salad I can eat all spring and sumer long. 🙂
It is still feeling a little wintery around here. But, Chris, your salad will usher in some spring.
Fondly,
Glenda
Is truly spring in the bay area and I simply love it. Your salad is making my mouth water and especially that delish dressing - that is a MUST make.
Gorgeous colorful Spring salad-love the plump blackberries and your salad dressing!
I find so much inspiration from our warm weather produce and farmer's markets-so happy it's right around the corner;-)
Boy, the calendar says springs, but the weather still says winter - it's snowing here! Looks like we're going to get at least half a foot. ;-( But later this week the temperature will be in the 60s! Perfect weather for this salad. Super combo of flavors here - really nice. Thanks.
Love how spring-y this is! And I wish we had a touch of spring in the air. Instead we have the coldest temperatures we've had all winter. Yay! 😀
Anyway, the salad looks great! Love the berries. 🙂
Yes'm, I am looking at our pear trees about to bust AND watching it snow! Love raw bok choi!
Black berries!!! Nowhere to see those gorgeous black pearls...I will have to use blue berries instead. The salad looks fabulous, Chris.
I enjoy, admire and love all your Posts, Chris, but I must admit, your salads are the best. The combos are unique and the dressing always something special. This is definitely a salad that I will use this Spring and I am especially intriqued by the dressing. Thanks for giving other suggestions for its use. I'm behind in reading and commenting on your Post, so overwhelmed since selling this house and readying myself to return to Colorado. But, Moving Day is Monday so I should be back to normal - whatever that is - in a week or two and will catch up. I hope that new little girl continues to thrive.
Can you make some of your springlike weather backtrack to the Midwest? We're expecting up to 9 inches of snow tomorrow...ugh. It just makes your salad look even better...the berries have won me over 🙂
This salad does say 'SPRING'! I became envious when you mentioned the little white things on your Bradford Pear...then I remembered...your are in Carolina. We still have snow in the forecast for Sunday night into Monday. Currently calling for 3-6" in our part of PA.
This is an absolutely gorgeous salad! I can't wait for the abundance of fresh summer produce either...
Chris, you always have stunning ideas when it comes to salad (and lots of other stuff, I have to be honest!)... You amaze me every time! Really SUPERBE!
This looks so delicious. I feel like I could just reach out and pick one of those blackberries.
Our Trader Joe's has basil pots that I trim for a basil "bouquet". It re-sprouts in a jelly jar vase and I just plant it back in a pot. I have it fresh all summer for $3, however I do not cook for a large family anymore, but it works for me.
Spring has definitely already sprung here in Arizona! This looks delicious.
Your blackberries look so plump and delicious. Great salad! I love all the ingredients and the addition of Bok Choy which I've never added to my salads before but will now. Nice viniagrette too!
I prepare baby bok choy but only cooked. I can see I'm missing out on another way of enjoying it.
Yes, the flip-flops are calling (and so is this fresh, light, salad!). 😀
Chris! when I need a good salad I know to come right to your website! this is awesome!
Mary x
I LOVE IT!
What a beautiful color scheme there is in these photos, you've definitely put me in the spring mood. The blackberry and avocado combination is so striking!
Gorgeous, Chris, absolutely gorgeous. Even though our weather won't cooperate with spring, this is definitely a good way to Harold in the season.
These flavors sound wonderful together! I love the vinaigrette and those plump blackberries!
Looks like a great salad, the berries are beautiful-enjoy:@)
Such a gorgeous spring salad! I love that it's bursting with berries!
I love that you used cilantro with the other greens... sounds incredible!
This is just gorgeous and I can feel the spring through the screen!!!! Unfortunately we are to have snow Monday and Tuesday.
With that salad it would be easy to imagine that spring is right around the corner! I may have to make it on Monday and just not look out of my window at the snow we're supposed to get. 🙂
Oh my goodness!! This salad just screams spring. LOVE the avocado dressing, but those blackberries just pop off the page. I'm enjoying gorgeous here in San Diego, my roses have buds forming and I'll have actual flowers in about 3 weeks! Its coming!
Lovely. I am definitely waiting for spring too! Can't wait for fresh basil.
Chris, you are spewing Spring into the air. Those gorgeous, black, pump berries on this salad are just screaming for me to put a fork into it!!! Hope the baby is still getting hugs from you.....do not short her!!!
This looks and sounds delicious! I have been on a salad/soup kick lately. It is still winter wonderland here. Still in the 20's. I'm hoping spring will come soon, since it is officially spring 🙂
This salad looks and sounds delicious! We are still in winter wonderland here. Still in the 20's with long johns and winter coats...boo! I'm hoping spring is on the way, since it is officially spring 😉
What a colorful, fresh salad! This is perfection in the plate.
I have to say: thank you for such a great idea. The blackberries and the vinaigrette: wow.