10-Vegetable Salad with Lemon Vinaigrette

Name: 10-Vegetable Salad with Lemon Vinaigrette
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 6 jumbos asparagus stalks, peeled; 6 baby carrots, peeled and quartered lengthwise; 237 milliliters pea sprouts or broccoli sprouts; 59 milliliters raw cashew halves; 1 Tbsp chopped chervil or parsley; 1 Kirby or Japanese cucumber, julienned; 1 fennel bulb—halved, cored and thinly sliced; 1 ripe Hass avocado, cut into 2-by-1/4-inch slices; 1 teaspoon honey; 3 Tbsps fresh lemon juice, preferably Meyer lemon; 85 grams cups packed assorted baby lettuce leaves or mesclun; 59 milliliters extra-virgin olive oil; 4 radishes, julienned; 4 servings Salt and freshly ground pepper; 57 grams 1/2 cup sugar snap peas , trimmed; 2 white mushrooms, stemmed and thinly sliced

10-Vegetable Salad with Lemon Vinaigrette might be just the side dish you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 306 calories, 6g of protein, and 25g of fat each. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have salt and pepper, radishes, japanese cucumber, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

In a small bowl, whisk the lemon juice with the olive oil, chervil and honey and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Chervil

Honey

Equipment you will use

Whisk

Bowl

Bring a medium saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the asparagus and carrots and cook until the asparagus is bright green and the carrots are barely tender, about 2 minutes. Using a slotted spoon, transfer the asparagus and carrots to a platter.

Ingredients you will need

Asparagus