Get the Recipe Bright Spring Vegetable Salad
User Reviews
5.0
12 reviews
Excellent
-
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
Get the Recipe Bright Spring Vegetable Salad
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A bright, easy, and texture-filled salad to go along quiche and croissants! Full of bright lemon and mint, paired with asparagus, peas, and arugula, you'll love it!
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Ingredients
- 1 bunch asparagus cut into 1 inch pieces (~2 1/2 - 3 cups)
- 1 cup frozen peas
- 1 cup snap peas
- 4 cups baby arugula
- 1/2 /2 cup almond slices
- 1 lemon zested
- 1 1/2 - 2 /2 - 2 Tablespoon fresh lemon juice
- 2 Tablespoon fresh mint chopped
- 1 Tablespoon honey maple syrup for vegan
- 1 Tablespoon Dijon mustard
- 1-2 garlic cloves minced
- salt and 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
- Easily make this recipe vegan by using maple syrup in place of honey.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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