Spring Greens Salad with Shaved Fennel, Radish and Lemon-Yogurt Dressing

Winter needs to understand it is over. All the brussels sprouts, cabbage, parsnips, and delicatta squash have been nice, wonderful in fact, but it is time to recognize the elephant in the room. The spring bun is done and is literally bursting at the seams to be seen and heard and embraced. If these 70 degree days and blooming tulip trees are not an indicator of a change of season, I don't know what is. I spent the other afternoon sprawled out in the sunshine reading a book on campus. That is not a winter activity.

With this change of season comes a whole new potpourri of foods to eat. Bacon avocados anyone? Admittedly, I have been a little ehh with salads these past few months. Cool weather makes me want bread, soup, a cozy blanket, and handsome fella to cuddle with. Nothing wrong with that. 

These warmer days have me itching to garden and pull weeds, go on hike after hike (with said handsome man - of course :)), and nibble on as many pretty plants as possible. Unfortunately, I don't seem to have a hiking buddy at the moment, and am away from school to maintain the garden (I shudder at the thought of all those pesky weeds and the patches of flowering arugula). However, I can still consume attractive greenery by making salads. 

Spring Greens Salad with Shaved Fennel, Radish and Lemon-Yogurt Dressing

I made this salad the other day on whim. It was light, yet filling. The soft avocado and egg combo mixed with the crunchy fennel, radish, and pine nuts makes for a texture-happy lunch. - Serves 2 

Ingredients

3 handfuls of fresh mixed greens (I used a blend of arugula, frisse, red and green leaf lettuce, and maybe some butter)

3 tbsp lemon-yogurt dressing (recipe below)

1 fennel bulb

2 radishes

1/2 bacon avocado, sliced

3 tbsp toasted pine nuts

2 fried eggs

Directions

1. Wash and dry the greens. 
2. Set up a mandolin on its thinnest setting. Cut the bottom of the fennel bulb and the stems. Cut the bulb in half and slice both the fennel and radishes thinly. Toss with the greens.  
3. Add 3 tbsp of the dressing, and toss. If you would still like more, add the final tbsp. 
4. Top the salad with plenty of avocado, pine nuts and a fried egg. 

Lemon-Yogurt Dressing 

1/4 cup whole milk yogurt

1 tbsp fresh lemon juice

2 tbsp extra virgin olive oil (choose either a late harvest or one with a less peppery finish)

1 pinch himilayan pink sea salt

Directions: 

Whisk all the ingredients together. Toss into salad.