Ingredients
Scale
- 8 cups mix salad, loosely packed
- 8 ounces long-stem broccoli
- 8 thin asparagus spears
- 1/2 cup peas, fresh or frozen
- 8 ounces radishes, thinly sliced
- 4 green onions, sliced
- 1 hass avocado
- 1/2 cup fresh mint leaves
- 1/4 cup extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 lemon, juiced
- 1 teaspoon kosher salt
- 1 tablespoon maple syrup
Instructions
- Combine all dressing ingredients in a small jar and shake until emulsified.
- Prepare a bowl filled with ice and water.
- Boil salted water in a pot, then add long-stem broccoli and cook for 1 minute.
- Add asparagus and peas, cooking for an additional minute before draining and transferring to the ice bath.
- In a large bowl, add mixed salad leaves. Draining and patting dry the blanched vegetables, add them to the greens.
- Include radishes, green onions, avocado, and mint leaves in the salad bowl.
- Drizzle dressing over the salad and toss gently to combine.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra crunch, consider adding nuts or seeds to the salad.
This salad can easily be customized with any seasonal vegetables you have on hand.
Make the dressing ahead of time and store it in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg