Description
This vibrant spring vegetable salad celebrates fresh asparagus, snap peas, radishes, and pistachios in a zesty lemon vinaigrette. A quick, healthy dish loaded with seasonal crunch and flavor, ready in 15 minutes.
Ingredients
16 ounces fresh asparagus
14 ounces sugar snap peas
10–12 small radishes
1/2 cup chopped pistachios
1/3 cup olive oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon salt
Instructions
Trim and snap off woody ends of asparagus spears. Bring a pot of salted water to a boil (about 15 minutes). Add asparagus and cook for 3-4 minutes until tender-crisp; drain.
Trim snap peas and radishes into slices or half-moons.
In a jar, combine olive oil, lemon juice, Dijon mustard, honey, and salt. Shake until emulsified.
Toss asparagus, snap peas, and radishes in a large bowl. Pour dressing over the salad, then add pistachios and toss gently.
Serve chilled or at room temperature.
Notes
Substitute pistachios with almonds or walnuts if unavailable.
Add crumbled feta or goat cheese for extra richness (optional).
Use fresh herbs like dill or parsley for additional brightness.
Store in an airtight container in the fridge for up to 2 days.
- Prep Time: 10
- Cook Time: 5
- Category: Recipes
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 447
- Sugar: 7g
- Sodium: 1380mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 17g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg