Bright Spring Vegetable Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
4 -6 servings
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Course
Salad
Bright Spring Vegetable Salad
Description
The Bright Spring Vegetable Salad centers on crisp spring vegetables like asparagus, peas, and snap peas paired with baby arugula and sliced almonds for texture. The asparagus is briefly boiled to soften slightly before being shocked in ice water to preserve its bright color and crunch. The dressing, whisked from fresh lemon juice, mint, honey, Dijon mustard, and garlic with olive oil, gives the salad a fresh and lively flavor profile that highlights the vegetables' natural sweetness and peppery bite from the arugula.
Combining the blanched and raw vegetables keeps the salad vibrant in both flavor and texture, making it a versatile accompaniment to grilled meats or a light lunch on its own. The lemon zest adds an aromatic citrus note, enhancing the fresh tasting qualities.
To keep the salad fresh if preparing ahead, store the dressing separately and toss with the vegetables right before serving. Maple syrup can be used as a substitute for honey to make this salad vegan. This attention to layering fresh ingredients and a balanced dressing makes it a suitable seasonal dish.
Ingredients
- 1 asparagus cut into 1 inch pieces (~2 1/2 - 3 cups, bunch
- 1 cup peas frozen
- 1 cup snap peas
- 4 cups arugula baby
- 1/2 /2 cup almond sliced
- 1 lemon zested
- 1 1/2 - 2 /2 - 2 Tablespoon lemon juice fresh
- 2 Tablespoon mint chopped, fresh
- 1 Tablespoon honey maple syrup for vegan
- 1 Tablespoon Dijon mustard
- 1-2 garlic minced, cloves
- salt to taste
- black pepper to taste
- 2 Tablespoon olive oil
Instructions
- Bring a large saucepan filled with salted water to a boil. Add chopped asparagus and cook for 4-5 minutes, depending on thickness, until slightly tender. Add frozen peas with 1 minute remaining. Transfer immediately to an ice bath.
- Meanwhile, add the remaining salad ingredients - snap peas, arugula, almond slices, and lemon zest - to a bowl. Set aside.
- Whisk together lemon juice, mint, honey, dijon mustard, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking to combine. Taste for salt and pepper levels.
- Toss all ingredients together and serve immediately. If serving the salad later, store the dressing in an airtight container and toss immediately before serving.
Notes
- Substitute maple syrup for honey to create a vegan version of the salad.
- Prepare the dressing separately if making ahead, and toss with vegetables just before serving to preserve freshness and texture.
User Reviews
Overall Rating
5
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