Ingredients (serves 2)
Another post that will hopefully bring spring at your table. Year after year I sit and watch as spring is getting shorter and shorter here and that’s something that doesn’t make me a happy girl. I even expect not to have any spring at all soon and just pop into summer without this wonderful “introductory” season. It’s like I can feel these spring days getting fewer and fewer. I for one have always preferred the shy warmth of spring over the melting heat of summer but the weather doesn’t care about my preferences so I’m determined to enjoy spring until its last shy sunshine. And I’m starting with the “hang on to spring” salad.
Today’s post is my second contribution to the Nutriferia Roundup: Springtime salads. Don’t forget to participate until the 17th.
I missed spring so much! The more I wanted spring to come and visit us again the more it seemed its train was delayed and now I can’t keep up with the growing amount of green that pops by my window every day :). I even took some pictures each day just to see how many changes appear from one day to another (and yes, I do have a life, no need to get one, in case you were wondering 
).
And I want to tell you I’m AMAZED! Spring seems to grow more and faster than a newborn kitty. Ok, maybe it doesn’t seem so amazing to you but I’m speechless in front of it. My life’s rhythm fades in front of mother nature and I feel so small…just like a tiny ant (although not as hardworking as an ant because of the time spent “bouche-bée” in front of such daily wonders). I can only say I learned to be grateful and say “hat to you” in front of mighty green. And speaking of green this seems like a good moment to tell you about today’s recipe.It’s a fresh salad that covers me in good energy.
Today’s post is also my contribution to the Nutriferia Roundup: Springtime salads.
