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
Taste spring in every bite of this Market Spring Vegetable Salad; a perfect lunch or accompaniment to any dinner.
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
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Prepare the salad ingredients, wash and slice according to the ingredients listing.
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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.
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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.
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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.
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Assemble the salad in a large bowl by adding the lettuce first and then the remaining salad ingredients except the cheese and sunflower seeds.
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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
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