Delightfully Fresh Easter Vegetable Salad for Spring Gatherings

This Easter Vegetable Salad is vibrant and refreshing, perfect for spring gatherings.

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Prep Time 15

Cook Time 5

Mellowing Time 5

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 bunch Asparagus Crisp and fresh, choose firm spears.
1 cup Snap Peas Sweet and crunchy, sliced diagonally.
1 cup Radishes Thinly sliced, using a mandoline if possible.
1 bunch Green Onions For a mild onion flavor.
1/2 cup Pistachios Chopped, or substitute with walnuts or almonds.
4 cups Spinach Thoroughly washed and dried.
1/4 cup Dill Chopped; parsley can be used instead.

For the Dressing

1 unit Lemon Juice and zest.
1 clove Garlic Mince.
3 tablespoons Olive Oil High-quality extra virgin.
1 tablespoon Dijon Mustard Acts as an emulsifier.
1 tablespoon Honey Or substitute with maple syrup for a vegan option.

Equipment

Mixing bowl
small bowl
Pot
salad spinner
Mandoline

Method

Preparation

Mince garlic and whisk it with Dijon mustard, honey, lemon zest, and juice in a small bowl. Let sit for about 5 minutes.
Cut asparagus into 2-inch pieces, slice snap peas, radishes, and green onions. Chop dill and set aside pistachios.
Blanch asparagus in boiling salted water for 2-3 minutes, then plunge into ice water to cool. Drain thoroughly.
Combine spinach, asparagus, snap peas, radishes, green onions, dill, and pistachios in a large bowl.
Pour dressing over the salad and toss gently to coat. Adjust seasoning as needed and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best flavor, serve right after dressing. Fresh ingredients are important for texture and taste.

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