This is the perfect SPRING SALAD to serve for Easter, Mother’s Day, or any Spring day with some protein from the grill like chicken, fish, steak, or tofu!
20 minutes • Servings: Makes about 8 cups salad Print Recipe
Ingredients
2 bunches asparagus, cut & blanched
1 cup sliced radish
1 cup frozen green peas, thawed
1 cup sliced/shredded carrots (I used a spiralizer)
1 cup chopped fresh mint
1/2 cup crumbled feta cheese
Dressing: 1/3 cup olive oil, 1/3 cup fresh lemon juice, sea salt & pepper
Directions
Toss all ingredients together.
Nutritional Facts for THE SPRING SALAD
1 cups
Makes about 8 cups salad
Daily Value %*
7%
16%
12%
3%
5%
3%
16%
8%
0%
6%
10%
6%
* Daily Value % based on a 2000 calorie diet.
Rosemary says
can all veggies be cut day before and mixed next day with oil and lemon?
DJ Blatner, RDN says
YES! You can do everything ahead, except the mint is better cut right before tossing. Enjoy this super SPRINGY salad! I’ll be making it Sunday! xx DJB