Warm Spring Salad
This salad is a miracle.
A mix of fresh spring vegetables; asparagus, peas, and green onions tossed in a simple lemon vinaigrette! This salad is literally bursting at the seams with fresh flavor and texture.
(click HERE to watch me prepare this salad on Good Day Maine)
It’s light, yet satisfying, and in addition it has a gorgeous appearance! Plus, it also boasts some pretty serious nutritional benefits. Thanks to the fiber, antioxidants, and vitamin C it’s packing, you can look forward to improved digestion, decreased cancer risk, and an increase in your skin’s general glow.
I recommend taking this delicious salad recipe for a spin.
Warm Spring Salad
1 cup uncooked quinoa
1 tbsp extra virgin olive oil
1 bunch green onions, sliced thin
1 garlic clove, minced
1 bunch asparagus, ends broken off and chopped into 1-inch pieces
1 cup diced organic strawberries
1 cup fresh or frozen peas
1 cup fresh parsley, roughly chopped
2 tbsp extra virgin olive oil, to taste
2-3 tbsp fresh lemon juice
1/2 tbsp pure maple syrup (or honey)
1/4 tsp fine grain sea salt & pepper, to taste
lemon zest & toasted almonds, for garnish
Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1 1/2 cups vegetable broth and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 12-15 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.
Meanwhile, grab a very large skillet. Sauté the green onion and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the peas and parsley. Heat for a few minutes and then remove from heat.
Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa and strawberries. Season to taste with salt and pepper & top with lemon zest and toasted almonds.