Spring Vegetable Salad: A Crisp, Vibrant Dish
A light and refreshing salad showcasing tender asparagus, sweet snap peas, and peppery radishes tossed with baby spinach, pistachios, and a bright lemon-honey vinaigrette. Perfect for springtime meals.
- Prep Time: 20
- Total Time: 20
- Yield: 4 servings 1x
- Category: Recipes
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 ounces fresh asparagus (look for thin, bright green stalks)
8 ounces sugar snap peas (fresh, plump pods without blemishes)
8 ounces radishes (small, firm with vibrant color)
2 green onions (use both white and green parts)
⅓ cup shelled unsalted pistachios
5 ounces baby spinach (fresh, dry leaves)
2 lemons (for juice and zest)
2 cloves fresh garlic (finely minced)
2–3 tablespoons extra-virgin olive oil (good-quality, fruity oil)
½ teaspoon Dijon mustard (provides emulsification and tang)
½ teaspoon honey (balances dressing acidity)
Kosher salt (as needed)
Ground black pepper (as needed)
Instructions
Trim asparagus, snap peas, and radishes. Cut into uniform 1–2 inch pieces
Thinly slice green onions
Toast pistachios in a dry skillet over medium heat until fragrant (optional for extra flavor)
In a small bowl, whisk lemon zest, lemon juice, garlic, olive oil, Dijon mustard, and honey to make vinaigrette
Season dressing with salt and pepper
In a large bowl, combine asparagus, snap peas, radishes, green onions, pistachios, and baby spinach
Toss with enough vinaigrette to coat just before serving (preserve crunch by avoiding early preparation)
Notes
Uniform cutting ensures even texture
Add crumbled feta or goat cheese for extra richness (optional)
Store leftovers in an airtight container for up to 1 day (toss dressing separately for freshness)
Nutrition
- Serving Size: 1 salad (4 portions total)
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://slicesync.com/spring-vegetable-salad/