Warm Spring Vegetable Salad


May gray and June gloom in San Diego still gives us chilly, foggy evenings perfect for this Warm Spring Vegetable Salad. There are unlimited combinations for this warm salad. Adapted from recipe by Jenna Muller at Full Belly Farms. The original recipe, from Deborah Madison’s The Greens Cookbook calls for carrots, asparagus, peas, zucchini and fava beans. I’m adapting it to use the summer squash, carrots, kale and onions in the CSA Box.



  • 1 or 2 strips of lemon peel, finely chopped
  • 1 tablespoon Italian Parsley, roughly chopped
  • 2 tablespoons mixed herbs or basil, torn or cut into strips
  • 1/2 bunch fresh spring onions, whites only, finely sliced
  • 3 to 4 tablespoons virgin olive oil
  • 8 very small carrots or 2 medium carrots
  • 1 lb. summer squash (1lb. in box)
  • 1 bunch kale
  • salt & pepper
  • Juice of one lemon



  1. Combine the lemon peel, parsley, mixed herbs and onions with the olive oil in a large bowl and set aside. Peel the carrots and slice them in half lengthwise if they are tiny. If they are bigger, cut them diagonally into long, thin pieces, and then into narrow matchsticks. Cut the summer squash into roughly uniform, bite sized chunks. De-stem and massage the kale and cut the leaves into strips.
  2. In a pan add an inch of water and a pinch of salt, toss in the carrots and cook for two minutes then add summer squash and cook 3-4 minutes until they are easily pierced with a fork. Drain water off and add them to the herbs and oil. Stir in the kale while the carrots and summer squash are hot, to wilt it. Add the lemon juice to taste, and season with salt and pepper. Serve the salad right away, while it is warm.


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