This vibrant Spring Vegetable Salad with Radishes and Herbs is a celebration of seasonal produce. Crisp radishes, tender asparagus, and fresh herbs are tossed in a zesty vinaigrette, creating a refreshing and nutritious salad that’s perfect for any springtime meal.
OVERVIEW
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: Approximately 120 per serving
INGREDIENTS
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 cup radishes, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1/4 cup crumbled feta cheese (for garnish)
INSTRUCTIONS
- Blanch Asparagus:
- Bring a pot of salted water to a boil. Add the asparagus pieces and blanch for 2-3 minutes, or until they are bright green and slightly tender. Remove from the boiling water and immediately plunge into a bowl of ice water to stop the cooking process. Drain and set aside.
- Prepare Salad Ingredients:
- In a large mixing bowl, combine the blanched asparagus, sliced radishes, halved cherry tomatoes, diced cucumber, chopped parsley, and chopped mint.
- Make Vinaigrette:
- In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Combine and Toss:
- Pour the vinaigrette over the salad ingredients in the large mixing bowl.
- Gently toss the salad until all the vegetables are evenly coated with the dressing.
- Garnish and Serve:
- If using, sprinkle the crumbled feta cheese over the top of the salad for an extra burst of flavor and creaminess.
- Serve the Spring Vegetable Salad with Radishes and Herbs immediately as a refreshing side dish or light meal.
