Spring Vegetable Medley Salad

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.

Steps

1. 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. 2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to create the lemon vinaigrette. 3. In a mixing bowl, combine blanched asparagus, cherry tomatoes, peas, and radishes. 4. Drizzle the lemon vinaigrette over the vegetables and toss gently to coat evenly. 5. Transfer the salad to a serving plate and sprinkle toasted almonds on top. 6. Serve immediately or chill briefly before serving for enhanced flavors.

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