Crunchy Spring Greens Salad
A fresh and vibrant salad combining crisp vegetables, herbs, and a zesty vinaigrette for a perfect springtime dish.
Ingredients
Vegetables
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 2 tsp fresh lemon zest
- 2 tsp Dijon mustard (10 g)
- 1 tbsp fresh mint leaves, chopped
- 0.5 tsp salt (or sea salt)
- 0.5 tsp pepper
- 1 medium cucumber, halved, seeded, diced
- 1 small red onion, thinly sliced (115 g)
- 10 oz asparagus stalks, woody ends removed, cut into 1 inch pieces (280 g)
- 6 oz snap peas, strings removed, sliced (170 g)
- 1 cup English peas in pods (175 g)
- 4 cups arugula/rocket (about 120 g)
- 0.5 cup roasted sunflower seeds (70 g)
- 6 oz fresh mozzarella cheese, diced or torn (170 g)
Instructions
- Season cucumber slices with salt, set aside in a colander.
- Soak sliced red onions in cold water, set aside.
- Whisk together olive oil, lemon juice, zest, mustard, mint, salt, and pepper to make vinaigrette.
- Blanch asparagus, snap peas, and English peas in salted boiling water for 3-4 minutes, then transfer to an ice bath.
- Drain and dry all vegetables, then combine with greens and vinaigrette. Toss to coat and season to taste.
Notes
For extra crunch, sprinkle additional sunflower seeds on top before serving.