A fresh, vibrant salad with sweet peas, spinach, radishes, and asparagus, dressed in a light vinaigrette. Perfect for a healthy, quick, and delicious meal.
1bunch asparagustrimmed and cut into bite-size pieces
1cupradishesthinly sliced
For the Lemon Vinaigrette:
¼cupolive oil
2tablespoonslemon juice
1teaspoonhoney
Salt and pepper to taste
Optional: Fresh herbs like dill or parsleychopped, for garnish
Instructions
Prepare the Vegetables: Bring a pot of salted water to a boil. Add the asparagus and sweet peas. Blanch for 2-3 minutes until bright and slightly tender. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
Make the Lemon Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.
Assemble the Salad: In a large bowl, combine the spinach, blanched asparagus, peas, and sliced radishes. Drizzle with the lemon vinaigrette and toss gently to coat.
Serve: Divide the salad among plates. If desired, garnish with fresh herbs for an extra pop of flavor.
Notes
Blanch the asparagus and peas briefly to enhance their color and flavor.
• Slice the radishes thinly for a delicate bite and visual appeal.
• Toss the salad gently to avoid wilting the spinach.
• Dress the salad right before serving to keep everything fresh and crisp.
• Adjust the amount of lemon vinaigrette to your taste, starting with a little and adding more as needed.