It’s springtime, which means the farm stands are bursting with gorgeous fresh veggies. After many months of eating almost exclusively cooked veggies, I can’t get enough of fresh salads! Our farmers market bounty this weekend included radishes, pea shoots, and asparagus. I wasn’t sure what to do with these ingredients, so naturally I googled them and came up with this lovely meal, inspired by this recipe.

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Spring Salad w/ Asparagus, Radishes, & Pea Shoots

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

  • Asparagus (steamed or blanched)
  • Pea Shoots
  • Radishes
  • Other optional additions:
    • Steamed broccolini or green peas
    • Salad greens

Protein Serving

  • Protein Options: (Choose two, mix and match! I like quinoa and almonds)
    • 1 oz sliced almonds (1/2 of a protein)
    • 3 oz white beans or garbanzo beans (1/2 of a protein)
    • 2 oz cooked quinoa (1/2 of a protein)
    • 1 oz soy nuts or dried chickpeas (1/2 of a protein)

Fat Serving

  • 1 serving of Lemon Herb Vinaigrette
    • 1 tablespoon (0.5 oz) olive oil (1 fat serving)
    • 2 tsp red wine vinegar or apple cider vinegar
    • 1/4 tsp dijon mustard 
    • 1/2 teaspoon dried herbs (oregano, basil, rosemary, or thyme)
    • 1 tablespoon (0.5 oz) fresh lemon juice
    • Salt & pepper to taste
  • If you use half of a serving of Lemon Herb Vinaigrette, you could also add 1 ounce of avocado for the other half of the fat serving.

Maintenance Modifications

  • Grain Additions: Toss with 4 oz of cooked quinoa
  • Protein Additions: Increase or add any of the protein options listed above
  • Fat Additions: Increase olive oil or avocado

Directions

  1. Chop the asparagus into bite sized pieces.
  2. Cook quinoa according to package directions.
  3. Steam or blanch the asparagus to desired tenderness, just a few minutes. Rinse in cool water.
  4. Rinse cooked quinoa in cool water and drain.
  5. Chop radishes and pea shoots.
  6. Measure out all of your portions, dress and toss the salad, and enjoy!

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