As a gift for my newsletter subscribers, here’s a quick Spring recipe that I’ve created.

Rocio’s Spring Rhubarb Salad

This bright, slightly sweet & tart salad plays well with a heavier main dish that has a high fat or oil content such as meat or tofu stir-fry – the rhubarb cuts through the fat and cleans the palate, making for great contrast.

You know what else goes really well with this salad? My Spanish classes :)

Ingredients:

• fresh greens (I prefer mixed greens, but you can use spinach, arugula…)

• one stalk rhubarb, thinly sliced

• goat cheese

• candied nuts, roughly chopped (I prefer candied pecans)

• half a lemon

• olive oil

• salt

• Instructions:

• Mix your favorite greens with little bits of fresh goat cheese, a handful of candied nuts, and one stem of thinly sliced rhubarb.

• Add a splash of olive oil, some salt, and a squeeze in juice of half a lemon.

• Adjust to taste, just be careful not to add too much goat cheese or lemon juice because we don’t want those flavors to overpower the tartness of the rhubarb.