Market Spring Vegetable Salad
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.
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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
- Heat the olive oil over medium heat in a large pot.
- Add in the garlic and onion and sauté for 5-7 minutes until they start to brown.
- Add in your frozen peas, salt and pepper and stir occasionally, for about 1 minute.
- Next, pour in the vegetable broth and turn the heat up to high for about 5 minutes until it comes to a boil.
- Remove the pot from the oven and let sit 5-10 minutes to cool slightly.
- Then, blend the soup in the pot using an immersion blender or in batches using a stand blender.
- Once the soup is blended, heat on medium-low in the pot for about 5 minutes, taste and add additional salt and pepper to your liking.
- Serve with a drizzle of greek yogurt, your favourite crackers or grilled cheese!
Notes
How to serve chili lime chicken thighs
- Chicken tacos: serve chicken with grilled tortillas, avocados, salsa, fresh cilantro, cabbage coleslaw mix and cilantro.
- Chicken bowls: serve with rice, pickled onions and cilantro.
- Serve with grilled veggies and your favourite grain.
- Chicken burrito bowls: serve with brown rice, black beans, chopped romaine lettuce, corn, avocado and shredded cheese.
- Make these barbecue chicken nachos with this chili lime chicken for an extra boost of flavour!
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