Spring Vegetable Salad: A Vibrant & Crunchy Recipe
This fresh spring salad celebrates crisp asparagus, sweet snap peas, peppery radishes, and tender baby spinach in a bright lemon-garlic vinaigrette. A vibrant, no-cook dish perfect for any occasion.
- Prep Time: 20
- Total Time: 20
- Yield: 4 servings 1x
- Category: Recipes
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 ounces fresh asparagus
8 ounces sugar snap peas
8 ounces radishes
2 stalks green onions
⅓ cup pistachios
5 ounces baby spinach
2 lemons
2 cloves garlic
2–3 tablespoons extra-virgin olive oil
½ teaspoon Dijon mustard
½ teaspoon honey
Kosher salt to taste
Ground black pepper to taste
Instructions
Gather all ingredients on your clean work surface. Ensure your large mixing bowl is ready.
Trim the tough, woody ends from the asparagus spears. Cut the spears into 2-inch pieces.
Remove the strings from sugar snap peas (if needed). Thinly slice radishes and slice green onions.
In a small bowl, whisk lemon juice, minced garlic, Dijon mustard, honey, and olive oil until emulsified. Zest one lemon into the dressing and whisk again.
In a large bowl, toss baby spinach, asparagus, snap peas, radishes, and green onions. Drizzle with dressing and toss to coat evenly.
Sprinkle pistachios over the salad and gently fold in. Taste and adjust seasoning with salt and pepper.
Notes
Thin asparagus spears maintain better crunch.
Look for bright green snap peas with no blemishes.
Thinly sliced radishes enhance texture without overwhelming.
Toast pistachios briefly for deeper flavor (optional).
Use a microplane for smooth garlic mincing.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://doughdazzle.com/spring-vegetable-salad-recipe/