Spring Salad
Posted: | Categories: Recipes | Tags:add me to a bowl gluten-free salad spring vegan
Spring Salad
Melissa Ben-Ishay
This is my favorite kind of salad—packed with seasonal veggies and enhanced by a simple vinaigrette. It would be an amazing cookout side. To make it to go over to a friend’s house, whisk the dressing separately and dress when you arrive. You can even blanch the veggies the day before! Serve it with chips, rice, or as a side. I love eating leftovers in a bowl the next day.
Ingredients
- 2 heads broccoli
- 1 large bunch asparagus
- 2 cups sugar snap peas
- Juice of 1 lemon
- ¼ cup olive oil
- 1 teaspoon salt
- Black pepper
- ½ teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 1 garlic clove
- Splash of white vinegar
- ¼ cup fresh dill
Directions
- Bring a large pot of water to a boil and set up an ice bath.
- Finely chop the broccoli. Trim the asparagus and snap peas and cut them into ¼” pieces on a bias.
- Add the veggies to the water and cook for 1 minute, until bright green and slightly tender.
- Drain the veggies and transfer to the ice bath to stop the cooking.
- After about a minute, drain the vegetables again and place in a large bowl. Add the lemon juice, olive oil, salt, a few turns of black pepper, garlic powder, nutritional yeast, garlic, and white vinegar to the bowl and stir well to get everything coated.
- Finely chop the dill and add it to the bowl. Stir again to combine and serve.
