Beltane Early Summer Salad
Hey There Kitchen Witches!
Beltane Early Summer Salad
Let's face it, May is not exactly the time when your garden is in full bloom. In fact, your principal crop right now may be mud.
But never fear there are a ton of early summer greens and fruits you can combine into a salad, making this the perfect beginning to your Beltane feast!
Make sure, though, when shopping, that you use the freshest ingredients.
Ingredients
2 cups leafy greens, such as baby spinach or arugula
2 cups dandelion leaves, washed and drained
1 tomato, diced
1/2 cup diced cucumber, remove seeds
4 green onions, chopped
A few leaves of basil, chopped
1/2 cup nuts, chopped
1 cup fresh raspberries, strawberries or dried cranberries
2 hard boiled eggs, sliced ,skip the eggs for a vegan-friendly option
1/2 cup extra-virgin olive oil
1/4 cup strawberry vinegar
2 tsp Dijon mustard
2 cloves garlic, minced
1 Tbsp honey if you are vegan, try agave nectar instead
A pinch of salt and pepper
Directions
Combine all salad ingredients in a bowl. Whisk dressing ingredients together, and serve over salad.
This is a perfect meal to eat out on the patio, with some soft buttered bread and a glass of wine.
Blessings,
Rev. Bella Shay
Celebrating Beltane with fresh, seasonal dishes can truly enhance the experience of this ancient festival marking the arrival of early summer. One of the best aspects of preparing this salad is embracing the bounty that spring and early summer offer, even if your garden isn’t yet flourishing. Using dandelion leaves adds a unique, slightly bitter flavor that balances well with the sweetness of fresh raspberries or strawberries, making the salad refreshing and complex in taste. When I first made this salad, I was pleasantly surprised by how well the strawberry vinegar and Dijon mustard blended into a dressing that complemented both the greens and the fruit. For those aiming for vegan options, swapping honey with agave nectar ensures everyone can enjoy it without compromising taste. The inclusion of nutrients from nuts and leafy greens boosts the health benefits, making it both nourishing and flavorful. In my experience, choosing organic and locally sourced ingredients not only improves freshness but also supports sustainable farming practices. If you have access to wild greens like dandelion leaves, be sure they’re harvested from clean, pesticide-free areas. Serving this salad outdoors, perhaps on a spring patio with some rustic buttered bread and a crisp glass of wine or herbal iced tea, makes it a perfect light meal to honor Beltane’s themes of fertility and new growth. The diversity of textures—from crunchy cucumber to tender baby spinach—creates an inviting dish that appeals to a variety of palates. Trying this recipe can also inspire you to experiment with other early summer produce like baby kale, radishes, or edible flowers, enhancing the festive spirit of your seasonal gatherings even further.
