Spring Salad with Lemon Mint Vinaigrette
Ingredients
- For the vinaigrette:
- 1/4 cup Extra virgin olive oil
- 3 tbsp Fresh squeezed lemon juice
- 1 tbsp Honey
- 1 tsp Dijon mustard
- 1 Garlic cloves
- 2 tbsp Packed fresh mint leaves
- 1/4 tsp Salt
- 1/4 tsp Ground black pepper
- For the salad:
- 2 5-ounce Packages of spring mix
- 1 pound Asparagus ends trimmed and cut into 1-inch pieces
- 4 Radishes thinly sliced
- 2 medium Carrots shredded
- 1/2 cup Frozen peas or shelled edamame thawed
- 1 Avocado pitted, peeled, and sliced
- 2 ounces Feta cheese crumbles (about ½ cup)
- 1/4 cup Chopped roasted pistachios
- 2 tbsp Chopped fresh chives
Instructions
- 1. Make the vinaigrette. Place olive oil, lemon juice, honey, dijon mustard, garlic, mint, salt, and ground black pepper in a blender or food processor. Blend until smooth. Taste the dressing and adjust salt and black pepper, if needed. Set dressing aside.
- 2. Fill a mixing bowl with cold water and ice cubes. Set aside.
- 3. Bring a large pot of water to a boil. Add the asparagus pieces and cook for 3 minutes or until the asparagus is bright green and crisp-tender. Drain into a colander or use a slotted spoon to transfer asparagus from the cooking water to the bowl of ice water to stop the cooking. If using a colander, transfer the drained asparagus from the colander to the ice water. Let the asparagus sit in the ice water for 2 minutes, then drain.
- 4. Arrange the spring mix on a salad platter or serving bowl. Top with the asparagus, sliced radishes, shredded carrots, peas or edamame, avocado slices, feta crumbles, pistachios, and chives. Serve with the vinaigrette.
