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Market Spring Vegetable Salad | cookinginmygenes.com

Market Spring Vegetable Salad

5 from 2 votes
Course: Salad
Cuisine: American
Keyword: salad, spring salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 as a side salad
Author: Jess
Taste spring in every bite of this Market Spring Vegetable Salad; a perfect lunch or accompaniment to any dinner.
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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 stalks, shaved thinly
  • 200 g buffalo mozzarella or burrata cheese
  • 1/3 cup sunflower seeds, toasted

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

  • Prepare the salad ingredients, wash and slice according to the ingredients listing.
  • 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.
  • 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. 
  • 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. 
  • Assemble the salad in a large bowl by adding the lettuce first and then the remaining salad ingredients except the cheese and sunflower seeds. 
  • 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.
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