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I have been on a vegetable kick lately. It has been really cold in Barcelona but I am thinking of spring, ready to switch from soups to salads and especially ready for fresh English peas, which have not yet appeared in the markets.

In any case, I made this green salad with fresh vegetables and my kids actually ate it! It has cooked quinoa, greens, shelled salted edamame beans, carrots, and radishes. I drizzled it with olive oil and we ate it with our leftover tomato soup and bread and butter.

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