10-Vegetable Salad with Lemon Vinaigrette Recipe

Name: 10-Vegetable Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lemon juice, preferably Meyer lemon; 1/4 cup extra-virgin olive oil; 1 tablespoon chopped chervil or parsley; 1 teaspoon honey; Salt and freshly ground pepper; 6 jumbo asparagus stalks, peeled; 6 baby carrots, peeled and quartered lengthwise; 1/2 cup sugar snap peas (2 ounces), trimmed; 4 cups packed assorted baby lettuce leaves or mesclun (3 ounces); 4 radishes, julienned; 2 white mushrooms, stemmed and thinly sliced; 1 fennel bulbhalved, cored and thinly sliced; 1 Kirby or Japanese cucumber, julienned; 1 ripe Hass avocado, cut into 2-by-1/4-inch slices; 1 cup pea sprouts or broccoli sprouts; 1/4 cup raw cashew halves

Servings: persons

3 tablespoons fresh lemon juice, preferably Meyer lemon
1/4 cup extra-virgin olive oil
1 tablespoon chopped chervil or parsley
1 teaspoon honey
Salt and freshly ground pepper
6 jumbo asparagus stalks, peeled
6 baby carrots, peeled and quartered lengthwise
1/2 cup sugar snap peas (2 ounces), trimmed
4 cups packed assorted baby lettuce leaves or mesclun (3 ounces)
4 radishes, julienned
2 white mushrooms, stemmed and thinly sliced
1 fennel bulbhalved, cored and thinly sliced
1 Kirby or Japanese cucumber, julienned
1 ripe Hass avocado, cut into 2-by-1/4-inch slices
1 cup pea sprouts or broccoli sprouts
1/4 cup raw cashew halves

1
In a small bowl, whisk the lemon juice with the olive oil, chervil and honey and season with salt and pepper.
2
Bring a medium saucepan of salted water to a boil.
3
Add the asparagus and carrots and cook until the asparagus is bright green and the carrots are barely tender, about 2 minutes.
4
Using a slotted spoon, transfer the asparagus and carrots to a platter.
5
Add the sugar snap peas to the saucepan and cook until they turn bright green, about 30 seconds; transfer to the platter.
6
Cut the sugar snap peas into julienne strips.
7
Halve the asparagus stalks lengthwise, then halve the asparagus pieces crosswise.
8
In a large bowl, toss the lettuce, asparagus, carrots, sugar snap peas, radishes, mushrooms, fennel, cucumber, avocado, sprouts and cashews.
9
Add the vinaigrette and toss well.
10
Serve right away.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons fresh lemon juice, preferably Meyer lemon, 1/4 cup extra-virgin olive oil, 1 tablespoon chopped chervil or parsley, 1 teaspoon honey, and more.

Yes, 10-Vegetable Salad with Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

10-Vegetable Salad with Lemon Vinaigrette

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