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5 from 1 vote

Spring Vegetable Salad

Bright ribbons of spring vegetables are tossed with fresh herbs and a light lemon vinaigrette for a stunning salad.
Course Salad, Side Dish
Cuisine American
Keyword dairy-free, easy, egg-free, nightshade-free, no-cook, nut-free, salad, side, vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 5
Calories 161kcal
Author Jenny Ross

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

Calories: 161kcal | Carbohydrates: 8g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 32mg | Potassium: 330mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6547IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 4mg