Kat eats local

Fresh Ontario spring salad

I didn’t change a thing in this refreshing spring salad from new cookbook The Green Kitchen (I think it has a different title in Canada, which is so dumb) via My New Roots. Ontario strawberries, rhubarb and asparagus (as well as frozen edamame) from Karma Co-op, Canadian beluga lentils from my cupboard and basil from my garden, tossed in a maple-lemon vinaigrette. Just what I needed at the end of a long, busy day, as you can see from the fact I took the photo after dark despite it being only a week until solstice.