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Spring Salad Recipe


I’ve made it known in a few posts that I have a rough time remaining active during the winter months. I resolved to treat winter as I would any other time of year and, so far, I’ve been doing really well with that promise to myself. I won’t bore you with the details of my winter dealings, but I have been far busier than I usually am.

I won’t lie that I’m excited for the warmer weather that we’ve had here in Colorado. The seasons behave according to their own desires here in my state and while it should still be cold and snowing, February tends to give us a preview of spring before March and April hit us with some crazy final blizzards.

With spring settling in, I’ve been spending longer hours outside and getting my home ready for gardening and other spring time hobbies. In light of my increased activity and happiness that spring is almost here, I thought I would share a spring salad recipe with everyone.

A salad platter. (Photo credit: Wikipedia)


1 cup green beans, cut them into 1-inch pieces

1 cup of 1-inch long cut asparagus

1/2 cup of shelled spring peas

6 baby carrots, sliced

1 TB. cooking oil for sautéing

2 cups fresh baby greens

1 cup fresh baby spinach

8 boiled potatoes, cut in half

1 cup plain yogurt

1/2 cup sour cream

Juice and zest from one lemon

1/4 cup of extra virgin oil

1 TB. fresh dill weed

1 TB. fresh, chopped basil

1 clove of garlic, minced

4 hard-boiled eggs, sliced

Steam your green beans, asparagus, peas and carrots for 10 minutes, or until their colors look bright. You can also sauté your veggies on medium heat.

Toss the baby greens and spinach in a large mixing bowl and add your steamed or sautéed vegetables.

Use a second bowl to mix your yogurt, sour cream, lemon, olive oil, dill weed, basil and garlic. Whisk until you have a smooth dressing and add it into your salad, topping it with your hard-boiled eggs.

This salad embodies the spring with its baby vegetables and herb-infused dressing. The basil helps to bring you wealth while dill and garlic will banish any negative energy. The eggs bring honor to the Lady. The steamed (or sautéed) vegetables add the element of Wind and Air, which, if you followed my elemental magick posts, breeds creativity and emotional energy. Put together, this salad is perfect for new beginnings and clearing stagnant energy that has collected over winter.

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