Maybe you get stuck in the same rut of throwing lettuce, tomatoes, cucumbers, and croutons in a bowl, or maybe you just need some new inspiration for your lunches. Either way, I’ve got you! It’s that time of year where my body craves a salad almost every day and I’m someone who gets seriously bored with the same meals over and over again. So let’s dig into this bright, spring combo that has just enough crunch and allll the greens.
The base is red leaf lettuce, which is a little bitter, but has a similar texture to romaine so it’s crisp and sturdy. You could easily swap out the greens for something else if you’d prefer. I then added in blanched, chopped asparagus and snap peas along with sliced radishes. The finishing touches are feta and radish sprouts (however, you can use any type of sprouts for the same touch.. these were just pretty looking!). What really ties it all together is the avocado mustard vinaigrette, it’s tangy and creamy all in one: YUM. Add some salmon on top for a real treat!
INGREDIENTS:
(makes 2-3 servings)
2 cups snap peas
1 bundle asparagus
1/2 cup sliced radishes
1 small head red leaf lettuce
1/2 cup crumbled feta cheese
radish sprouts
DRESSING:
1/2 lemon (2 tbsp juice)
1/8 tsp honey
3 tbsp olive oil
1/4 avocado
1/4 tsp garlic powder
1/4 tsp whole grain mustard
3 tbsp water
salt + pepper to taste
TO MAKE:
Wash and trim all vegetables. Prepare an ice bath in a large bowl (water + ice). Heat a large pot of water to boil and add the asparagus + snap peas. Let blanch for about 3 minutes and then remove to place immediately in the ice bath. (This will stop the cooking process and keep them bright)
Slice radishes thinly either using a knife or a mandolin. Chop lettuce into desired pieces.
After the asparagus and snap peas are cooled, chop into small sections. (I cut the snap peas in half and the asparagus into 4 pieces.)
To mix the dressing, place all ingredients into a bowl and whisk vigorously until combined. Alternatively, use a food processor for an easier approach (and less arm work).
Place asparagus, snap peas, lettuce, radishes, and feta into a large bowl. Pour dressing over the top (use as much as you’d like, I had a tiny bit left over). Toss to coat everything. Add salt + pepper to taste.
Plate salads and add radish sprouts on top. You could add salmon or chicken, too!