Spring Salad

A plate of mixed vegetables, including peas, broccoli, asparagus, and snap peas, with white sauce drizzled on top. A fork and knife are placed beside the plate, along with a glass of beverage.
Yum

Spring salad is a refreshing and delicious dish that celebrates the rebirth of nature with an explosion of colors and flavors. Perfect for warmer months, this salad combines seasonal ingredients that are not only fun to prepare but also light and delightful. Spring salad makes an excellent choice as both an appetizer and a light, healthy main course.

You can add spring fruits like sweet and juicy strawberries or slices of creamy avocado for a touch of sweetness and rich texture. Fresh herbs such as basil, parsley, and mint further enrich the dish’s flavor, giving it an irresistible freshness.

To add a crunchy and nutritious element, you can include toasted nuts, sunflower seeds, or sliced almonds. Fresh cheese like crumbled feta or mozzarella bocconcini adds a creamy note and extra freshness.

Spring salad is not only tasty but also versatile. It can be enriched with proteins like grilled chicken breast, sautéed shrimp, or hard-boiled eggs to turn it into a substantial one-dish meal.

Preparing a spring salad is simple and quick, ideal for those seeking a healthy meal without much effort in the kitchen. It’s also a perfect choice for packed lunches, outdoor picnics, or light dinners in the garden. With its vibrant colors and fresh flavors, spring salad is destined to become a staple in your kitchen during the spring season.

A plate featuring a variety of vegetables including asparagus, peas, broccoli, and snap peas, garnished with bean sprouts and topped with a drizzle of white sauce. A side bowl with more white sauce is nearby.

Furthermore, this salad is an excellent way to make the most of seasonal produce. The freshness and quality of the ingredients are crucial for achieving the best result, so it’s always advisable to choose organic and local vegetables and fruits.

Spring Salad

Spring salad is a refreshing and delicious dish that celebrates the rebirth of nature with an explosion of colors and flavors.
Course Salad, Side Dish
Cuisine French, Italian, Mediterranean
Keyword salad, spring salad
Prep Time 10 minutes
Cook Time 19 minutes
Print

Ingredients

  • 100 gr asparagus tips
  • 100 gr green broccoli
  • 100 gr fresh peas
  • 100 gr snow peas
  • 100 gr bean sprouts
  • 100 gr crème fraîche
  • 100 gr red lentils
  • 1 tsp tabasco
  • Salt and pepper to taste
  • 6 leaf basil
  • 2 tbsp extra virgin olive oil 
Servings 4 people

Instructions

Veggies Preparation

  • Cut the broccoli into small florets.
  • Cut the asparagus tips.
  • Boil all the vegetables except the bean sprouts in salted boiling water for 5-6 minutes.
  • Drain the vegetables well and cool them in very cold water.
  • Cook the lentils for 8 minutes in salted boiling water.
  • Dry and set aside the vegetables.

Dressing

  • Roll 5-6 basil leaves.Finely chop the basil.In a bowl, put the crème fraîche.Squeeze the juice of one lemon.Add salt and pepper.Add 1 tbsp of Tabasco.Add the chopped basil.
  • Finely chop the basil.
  • In a bowl, put the crème fraîche.
  • Squeeze the juice of one lemon.
  • Add salt and pepper.
  • Add Tabasco.
  • Add the chopped basil.

Assembling

  • Arrange the dressing as a base on a flat plate.
  • Arrange the vegetables evenly.
  • Add the red lentils.
  • Season with oil, salt, and pepper to taste.
  • Drizzle some dressing over the vegetables as desired.
  • Enjoy!

Tips and Tricks

Vegetables should be boiled for 5-6 minutes and no longer. This way, they will remain crispy and tasty.

Only the tips of asparagus are used for the salad, as they are the most delicious part. Never discard the remaining part of asparagus. They can be sautéed in butter or used to make asparagus cream.

Instead of lemon for the basic dressing, you can use orange or grapefruit. The important thing is to choose a citrus fruit that provides good acidity to the dish.

There are no limits to the choice of ingredients when it comes to vegetables. Of course, salads should not be cooked.

When cutting vegetables, always use a very sharp knife to prevent them from turning black.

A bowl of quinoa topped with asparagus, peas, broccoli, snow peas, bean sprouts, and a drizzle of white sauce, placed on a white marble surface next to cutlery and a small bowl of white sauce.

How to store Spring Salad

Spring salad can be safely stored in the refrigerator for 1-2 days. Do not freeze it under any circumstances.

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