Spring Vegetable Medley Salad

Name: Spring Vegetable Medley Salad
Total time: 15 min
Yield: 1 serving
Ingredients: 6 asparagus spears, trimmed and cut into 1-inch pieces; 8 cherry tomatoes, halved; 1/4 cup fresh peas (or frozen, thawed); 4 radishes, thinly sliced; 1 tablespoon sliced almonds, toasted; 1 tablespoon olive oil; 1 teaspoon fresh lemon juice; 1/2 teaspoon honey; Salt and pepper to taste

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15 minTotal time

EasyDifficulty

180kcal / serving

Ingredients

For 1 serving

servings

6 asparagus spears, trimmed and cut into 1-inch pieces
8 cherry tomatoes, halved
1/4 cup fresh peas (or frozen, thawed)
4 radishes, thinly sliced
1 tablespoon sliced almonds, toasted
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon honey
Salt and pepper to taste

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A vibrant and refreshing salad featuring tender asparagus, juicy cherry tomatoes, sweet peas, and crisp radishes, all tossed in a zesty lemon vinaigrette and topped with crunchy toasted almonds.

Salad

Steps

Bring a small pot of water to a boil and blanch the asparagus pieces for 2 minutes until tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to create the lemon vinaigrette.
In a mixing bowl, combine blanched asparagus, cherry tomatoes, peas, and radishes.
Drizzle the lemon vinaigrette over the vegetables and toss gently to coat evenly.
Transfer the salad to a serving plate and sprinkle toasted almonds on top.
Serve immediately or chill briefly before serving for enhanced flavors.