Description
A refreshing salad packed with vibrant vegetables and a light dressing.
Ingredients
Scale
- 8 cups mix salad (loosely packed)
- 8 ounces long-stem broccoli
- 8 thin asparagus spears
- 1/2 cup peas (fresh or frozen)
- 8 ounces radishes (thinly sliced)
- 4 green onions (sliced)
- 1 Hass avocado
- 1/2 cup fresh mint leaves
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 lemon (juiced)
- 1 teaspoon kosher salt
- 1 tablespoon maple syrup
Instructions
- Start by adding all the dressing ingredients to a small jar; shake to emulsify.
- Prepare a bowl with ice and water.
- Bring a pot with salted water to a boil. Once bubbling, add in the long-stem broccoli, and cook for 1 minute.
- Add the asparagus spears and peas, and continue cooking for 1 more minute.
- Carefully drain and transfer veggies to the ice bath.
- To assemble the salad, add the mix salad leaves to a large bowl.
- Drain and pat dry the blanched veggies and add them to the bowl with the greens.
- Add radishes, green onions, Hass avocado, and fresh mint leaves.
- Drizzle with the dressing and toss to combine.
Notes
- Ensure the veggies are fresh for optimal flavor and crunch.
- This salad can be served as a side or a light main dish.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Chill, Boil
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg