Spring is here and the farmer’s markets are opening which is such an exciting sign that summer is just around the corner. I love asparagus and after 4 years of attempting to grow it with no success, I appreciate the uniqueness of this green vegetable even more.
Nothing quite feels like summer more than a cucumber and tomato salad. Growing up in the South we would mix cucumbers, tomatoes, mayonnaise and lemon together. Add salt and pepper and call that a salad. I dressed up my favorite childhood version with a basil vinaigrette as the dressing, sheep’s milk ricotta instead of mayonnaise, and added avocado, because avocado.
With Cinco de Mayo just around the corner, I wanted to make a gluten free, corn free taco option to share. Since I don’t usually have the option of tortillas, I have fallen deeply in love with the quinoa taco salad option. For a vegan version, check out my Coconut Quinoa Salad with Mango vinaigrette recipe.