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.