Description
A vibrant and fresh salad featuring seasonal spring vegetables sautéed to perfection.
Ingredients
Scale
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup snap peas, trimmed
- 1 cup carrots, sliced
- 1 cup radishes, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh herbs (like parsley, mint, or dill), chopped
- 1/4 cup lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the asparagus and sauté for 2-3 minutes until tender-crisp; the bright green color indicates they are nearly done.
- Add the snap peas, carrots, and radishes, and continue to sauté for another 3-4 minutes, stirring gently to mix the flavors.
- Season the vegetables with salt and pepper; adjust to your personal taste preferences.
- In a small bowl, whisk together the lemon juice, Dijon mustard, and honey until well combined; this will create a tangy vinaigrette.
- Remove the skillet from the heat and toss the sautéed vegetables with the fresh herbs and lemon vinaigrette for a burst of fresh flavor.
- Serve the salad warm or at room temperature; it brings out the best flavors of spring.
Notes
Incorporate different seasonal vegetables or herbs for variety. Perfect as a side or main dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg