Spring Salad with Dill & Lemon Vinaigrette
This Spring Salad with Dill & Lemon Vinaigrette is loaded with vibrant colors and fresh, crisp spring veggies including asparagus, peas, radishes, avocado, butter lettuce, and micro greens. It is a bright and flavorful side for any springtime lunch or dinner.
Servings: 6
Ingredients
- 1 large head butter lettuce
- 1 cup micro greens (substitute baby arugula or pea shoots)
- 8 oz pencil asparagus
- 1/2 cup frozen peas (thawed)
- 4 - 5 radishes (thinly sliced)
- 1/2 cup crumbled feta
- 1/2 avocado (cut in chunks)
- 1/4 cup roasted pistachios (roughly chopped)
Dill Lemon Vinaigrette Salad Dressing
- zest of 1 lemon
- 2 tbsp lemon juice
- 1 tbsp champagne vinegar
- 1 small clove garlic (grated or minced)
- 1 shallot (finely diced)
- 1 tbsp dill (minced)
- 1 tsp honey
- 3 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- To make dressing, combine all ingredients in a small bowl or jar, whisk or shake to combine. Refrigerate until ready to use.
- Bring a medium sized pot of water to boil. Slice asparagus into 1 inch pieces and add to boiling water. Blanche about 2 - 3 minutes until tender and bright green. Remove with a slotted spoon, transferring directly to an ice bath. Once cool, drain.
- Gently tear butter lettuce into bite sized pieces. Add to large bowl, and top with micro greens, cooled and drained asparagus, peas, radishes, feta, avocado, and pistachios. Pour dressing over salad and toss to coat. Serve immediately.
Notes
I find this salad is best served crisp and cold, so make sure ingredients are refrigerated or chilled prior to building, especially the butter lettuce.
https://namastehomecooking.com/