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.
Spring Salad w/ Asparagus, Radishes, & Pea Shoots
Each Serving Contains:
- 1 Veggie Serving (adjust quantity to your individual food plan)
- 1 Protein Serving
- 1 Fat Serving
- Asparagus (steamed or blanched)
- Pea Shoots
- Other optional additions:
- Steamed broccolini or green peas
- Salad greens
- 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)
- 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.
- 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
- Chop the asparagus into bite sized pieces.
- Cook quinoa according to package directions.
- Steam or blanch the asparagus to desired tenderness, just a few minutes. Rinse in cool water.
- Rinse cooked quinoa in cool water and drain.
- Chop radishes and pea shoots.
- Measure out all of your portions, dress and toss the salad, and enjoy!