• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking in my Genes

  • Home
  • About
  • Recipes
  • Gatherings
  • Free E-Cookbook
  • Contact
    • Privacy Policy

Market Spring Vegetable Salad

April 6, 2019 By Jess 2 Comments

Jump to Recipe Print Recipe
Market Spring Vegetable Salad
Market Spring Vegetable Salad
Market Spring Vegetable Salad
Market Spring Vegetable Salad | cookinginmygenes.com

I find Springtime brings a new energy and fresh outlook for the months ahead. It’s the perfect time to get outside, take in the colours and fresh air of the season, and try something new like this Market Spring Vegetable Salad.


I always get this uptick in energy as Spring starts to arrive and I try to bring my vibrant Springtime memories to life in the food that I cook and eat.

So, let’s get in the kitchen and make something new and fresh!


I love getting in the kitchen to create new, lighter dishes using seasonal produce. Using a variety of colourful vegetables brings the season to life in this Market Spring Vegetable Salad.


Using some of my favourite greens including asparagus, peas and pea shoots bring this salad to life! And, the radishes give a lovely, spicy crunch to complement all of the other green vegetables.


This salad is a feast for your senses; the colour of the ingredients is a pleasure for your eyes and the variety of vegetables give way to a plethora of textures and tastes.

Market Spring Vegetable Salad | cookinginmygenes.com

Market Spring Vegetable Salad

Course: Salad
Cuisine: American
Keyword: salad, spring salad
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 as a side salad

Taste spring in every bite of this Market Spring Vegetable Salad; a perfect lunch or accompaniment to any dinner.

Print

Ingredients

  • 4 cups (packed) leafy greens
  • 1/2 cup green peas cook frozen peas if you cannot find fresh
  • 2 radishes, sliced thinly
  • 1 cup pea shoots
  • 8 asparagus stacks, shaved thinly
  • 200 g buffalo mozzarella or burrata cheese
  • 1/3 cup sunflower seeds, roasted

Salad Dressing:

  • 1 tbsp red wine vinegar
  • 1/2 tbsp grainy or dijon mustard
  • 1 tbsp minced shallot
  • 1/2 tbsp liquid honey
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • pinch of coarse salt and pepper

Instructions

  1. Prepare the salad ingredients, wash and slice according to the ingredients listing.

  2. Specifically for the asparagus, first remove the woody ends by slicing off about 2 inches of the stalk. Then use a vegetable peeler to shave the asparagus stalks. Start by holding the head of the asparagus stalk, using a vegetable peeler to ‘peel’ the asparagus into shavings. Then use the heads of the asparagus in the salad as well.

  3. Dry roast the sunflower seeds in a small pan or skillet on medium heat for about 4-5 minutes, stirring the sunflower seeds until lightly-browned. 

  4. To make the dressing, add the dressing ingredients into a mason jar and shake OR whisk all of the ingredients in a bowl until combined. 

  5. Assemble the salad in a large bowl by adding the lettuce first and then the remaining salad ingredients except the cheese and sunflower seeds. 

  6. Add the dressing to the bowl and toss the salad. Then, top with roasted sunflower seeds, torn-up buffalo mozzarella or burrata and a sprinkle of salt.

Share in the energy of the season by getting outside or gathering for a meal with family and friends.


Experiencing everything Spring has to offer from the colours of the outdoors to the bountiful and delicious produce! This salad is the perfect way to celebrate the season.


Until the next cooking adventure,
Jess

Print Friendly, PDF & Email

Filed Under: Recipe, Salad Tagged With: salad dressing, spring, Spring recipes, spring salad, spring vegetable salad, spring vegetables, vegetarian

Previous Post: « What’s In Season – Monthly Favourites
Next Post: Honey Butter Roasted Carrots and Radishes »

Reader Interactions

Trackbacks

  1. What's In Season - Monthly Favourites - May recipes 2019 says:
    August 19, 2020 at 4:17 pm

    […] Asparagus – Market Spring Vegetable Salad […]

    Reply
  2. What's In Season - Recipes to Make in June - Cooking in my Genes says:
    June 8, 2020 at 9:36 pm

    […] Asparagus – Market Spring Vegetable Salad […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

Welcome to Cooking in my Genes. I share my take on recipes I grew up with, foodie adventures & my kitchen creations. About me…

Claim Your Free E-Book Now!

Receive email updates and
my FREE e-cookbook with
6 simple & seasonal recipes.

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Looking for a recipe?

Sidebar Ad

Recent Posts

  • The Best Green Tropical Smoothie
  • Brussels Sprouts and Kale Salad
  • What’s In Season – Recipes to Make in January

Recent Comments

  • Jess on Apple Cinnamon Oatmeal Muffins
  • Heather on Apple Cinnamon Oatmeal Muffins
  • Jess on Brussels Sprouts and Kale Salad

Archives

Categories

Footer

INSTA-GRATIFICATION

Buying fresh herbs in the Winter & not sure how to Buying fresh herbs in the Winter & not sure how to store them to make sure they keep longer?! I’ve put together my top 4 tips for storing fresh herbs:⁠⠀
⁠⠀
-Soft herbs like parsley, basil, cilantro and dill have ‘soft’ stems so store them like you would fresh flowers. For parsley, cilantro and dill, cut about 1 inch off the stems, place in a jar with water, cover with a plastic produce or ziploc bag and store in the fridge. Keep in the fridge and replace the water every couple of days. These can last about 2 weeks so when ready to use, take the amount you need and wash!⁠⠀
⁠⠀
-Basil is a bit of a tricky one as it’s very delicate. If purchased from the grocery store, it’s likely grown in a greenhouse and comes already packaged. I usually leave this at room temperature and use it within a couple of days. If I’m cutting basil from the garden, I’m generally going to use it right away. However, you could follow the same instructions as the soft herbs BUT leave it in the water at room temperature.⁠⠀
⁠⠀
-Hard herbs like rosemary, thyme and sage store well when wrapped in a slightly damp paper towel, then wrapped in plastic and put in the fridge. They will last 1-2 weeks.⁠⠀
Mint is technically a hard herb because of its stem, however, I’ve found I can store either way mentioned above and it still does well.⁠⠀
⁠⠀
-And, the best way to clean any herbs that you’re using is to get a bowl of cool water and dunk the herbs a couple of times so that any dirt sinks to the bottom. Refresh the bowl with clean water before moving on to another herb.⁠⠀
⁠⠀
Save this post so you don't forget these tips next time you buy fresh herbs!⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#kitchentips #foodstorage #herbs⁠⠀
⁠⠀
⁠⠀
Bowl meals are my faaaav and I always come back to Bowl meals are my faaaav and I always come back to this Peanut Chicken Power Bowl!⁠⠀
⁠⠀
It’s so easy to mix and match ingredients so you can make these bowls from pretty much whatever you have in the fridge!⁠⠀
⁠⠀
It's the peanut sauce that really pulls everything together in this bowl and you mightttt want to use it in other recipes too, it's THAT good!⁠⠀
⁠⠀
Link in bio friends⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#bowlmeal #powerbowl #peanutchicken⁠⠀
{new recipe} I have been drinking all the smoothie {new recipe} I have been drinking all the smoothies lately, especially this Green Tropical Smoothie!⁠⠀
⁠⠀
Grab your blender and make this for your next breakfast or snack. Filled with tropical flavours like mango and coconut, this smoothie does not disappoint.⁠⠀
⁠⠀
This smoothie will make you feel like you're on a mini-vacation at home!⁠⠀
⁠⠀
Link in bio friends and don't forget to save this post⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#tropicalsmoothie #greensmoothie #smoothierecipe⁠
I'm starting the week off with these light and flu I'm starting the week off with these light and fluffy Zucchini Fritters!⁠⠀
⁠⠀
They are super easy to make and are perfect for a light lunch or as a side with dinner; these fritters are so versatile. I love to eat them with a divine garlic yogurt dipping sauce too.⁠⠀
⁠⠀
Don't forget to save this post and click the link in my bio for the recipe!⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#zucchinirecipes #zucchinifritters #easymeals⁠⠀
Looking for something fresh for breakfast or a sna Looking for something fresh for breakfast or a snack this weekend?⁠⠀
⁠⠀
I've created a free download with 5 smoothie recipes including this Aloha Smoothie Bowl!⁠⠀
⁠⠀
Click the link in my bio to download⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#smoothierecipes #smoothiebowlrecipe #foodblogger⁠⠀
This One-Pan Baked Chicken has become one of my go This One-Pan Baked Chicken has become one of my go-to dinner recipes!⁠⠀
⁠⠀
Juicy tomatoes are baked with chicken, oregano and an olive oil-lemon for a seriously flavourful dish.⁠⠀
⁠⠀
Plus, one pan=less mess!⁠⠀
⁠⠀
Find the recipe linked in my bio friends⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#weeknightdinner #onepanmeal #chickenrecipes⁠
It's citrus season so I'm making my fav Winter Cit It's citrus season so I'm making my fav Winter Citrus Chopped Salad!⁠⠀
⁠⠀
It's packed full of delicious ingredients like Brussels sprouts, chicken, barley, almonds and citrus for a pop of flavour!⁠⠀
Then it's all topped off with an easy and bright lemon dressing.⁠⠀
⁠⠀
Feel free to swap out ingredients for your tastes too!⁠⠀
⁠⠀
Link in bio friends⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#citrusseason #wintersalad #saladideas⁠⠀
These Apple Cinnamon Oatmeal Muffins are a staple These Apple Cinnamon Oatmeal Muffins are a staple for me, I could seriously eat them every day!⠀
⁠⠀
Apples, cinnamon and oats are such a classic and cozy combination. I also added greek yogurt to give these muffins a little boost of protein.⁠⠀
⁠⠀
Save this post for later and then click the link in my bio for the recipe!⁠⠀
.⁠⠀
.⁠⠀
.⁠⠀
#applecinnamonmuffins #bakefromscratch #muffinrecipe⁠⠀
Follow on Instagram

Copyright © 2021 · CookinginmyGenes.com

This site uses cookies to help provide you the best user experience. Find out more. ok