Lettuce, tomatoes, cheese grilled chicken…yes those typical salads can get BORING! But why make a typical salad? Salads can pack so much flavor as well as nutrients. I love mixing up my salad styles and for a long time I’ve been wanting to use all of the ingredients above. There is a little bit of prep to this salad because some of the vegetables need to be cooked then cooled before serving. It is well worth it though! Some vegetables in this salad pack more nutrients when cooked, like asparagus. Cooking asparagus breaks down its fibrous cells so that we can absorb more of the vitamins. Unlike zucchini, which I left raw in this salad. When zucchini is cooked its nutritional value is reduced.
W h a t ‘ s i n i t !
A medley of different veggies, that’s whats! Asparagus, peas, zucchini, edamame, radishes, radish leaves, baby spring mix of greens, silvered almonds, shaved parmesan and a lemon vinaigrette dressing! Also don’t throw away those radish leaves! They can be washed and thrown into the salad as well! I hate to see food wasted and they have a really nice peppery taste!
This lemon vinaigrette is super easy to make and most of all the ingredients you would all have in your fridge!
The dinner wear is Olivia & Oliver – It isn’t expensive and I love how they are all white with a gold rim. The marble salt & pepper containers are my favorite though! Those are also from Bed, Bath * Beyond!
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 garlic clove finely chopped
- 1 tbsp honey (optional)
- 1 tbsp water (optional)
- Salt & peper to taste
Mix all ingredients together. The reason water is optional is I don’t like my dressing to be thick, so I add water to thin it out but you make not like that so test it out. In addition, if you don’t want to add the sugar make it without the honey. I also like things really acidic so I always end up adding more lemon juice but that as well is up to you!
- 2 handfuls of spring mix of greens
- 4-5 radishes sliced
- However amount of radish leaves washed & whole
- About 6 asparagus sliced down the middle
- Half of a zucchini shaved raw
- 1/4 cup of silvered almonds
- 1/3 cup edamame
- 1/3 cup peas
- 1/3 cup shaved parmesan
Boil aspragus for about 5 minutes, they will be cooked but still have a nice crunch to them. Cook the edamame and peas, either boil or microwave according to your directions. Take care of these ingredients first so you can then place them in the fridge to cool. I would say about 30-45 minutes, so they are crisp & cool. Then prep all other ingredients and throw into a salad bowl and place in fridge while the asparagus, peas and edamame are cooling. Once cooled, mix all ingredients together, serve with dressing on the side. Enjoy!
PS: This salad would be delicious if mahi mahi was served on top as well!
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