February 21, 2020
Spring Vegetable Salad
Bright ribbons of spring vegetables are tossed with fresh herbs and a light lemon vinaigrette for a stunning salad.
Servings: 5
Calories: 161kcal
Ingredients
- 3 carrots
- 1 medium zucchini
- 4 radishes
- 4 asparagus spears
- 1 small fennel bulb tough out leaves discarded, fennel fronds reserved
- 1 cup sunflower shoots
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1/2 teaspoon lemon zest 1 lemon
- 1/4 cup basil torn
- 1/4 cup chives chopped
- 1/4 cup tarragon torn
Instructions
- Cut the carrots, zucchini, asparagus, and fennel as thin as possible (a mandolin is the easiest way to do this but a sharp knife will do, though it will take longer). Tear the fennel greens and add to the salad.
- Add in the sunflower shoots and herbs. Zest lemon onto the salad and add lemon juice, salt, pepper, and oil. Toss to coat evenly. Taste and adjust seasoning.
Notes
A fruity balsamic or apple cider vinegar would also be good here. A handful of toasted sunflower seeds also goes well here.
Makes 5 cups, serving size: 1 cup.
Nutrition Facts
Spring Vegetable Salad
Amount per Serving
Calories
161
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Sodium
32
mg
1
%
Potassium
330
mg
9
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
6547
IU
131
%
Vitamin C
16
mg
19
%
Calcium
53
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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