Description
A bright and refreshing salad featuring seasonal spring vegetables, topped with a light dressing that highlights the flavors of fresh produce.
Ingredients
Scale
- 1 cup fresh asparagus, thinly sliced
- 1 cup snap peas, trimmed
- 1 cup radishes, thinly sliced
- 4 cups baby spinach
- 1 lemon, juiced
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1/4 cup pistachios, shelled and chopped
- 1/4 cup shaved parmesan
Instructions
- Thinly cut the asparagus and radishes.
- Combine asparagus, snap peas, radishes, and spinach in a large bowl.
- Whisk together lemon juice, Dijon mustard, and olive oil to make the vinaigrette.
- Pour the vinaigrette over the salad and toss to combine.
- Top with pistachios and shaved parmesan before serving.
Notes
For a vegan option, omit the parmesan and use toasted sunflower seeds or nutritional yeast for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: None
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg