Veggie Spring Recipe
Make Veggie Spring Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spring Salad Base
Lemon-Honey Vinaigrette
Optional Garnish / Add-ins
Method
Spring Salad Base
Prep vegetables
Wash and thoroughly dry the mixed baby greens and herbs (spin or use a salad spinner). Trim ends from sugar snap peas, blanch in boiling water for 30 seconds, then immediately plunge into ice water to keep them crisp and bright; drain and pat dry. Thinly slice cucumber, radishes, and tomatoes if using; shred carrots if not pre-shredded. Finely chop the mint and dill.
Assemble salad
In a large bowl, combine the baby greens, cucumber, shredded carrots, radishes, halved sugar snap peas, tomatoes, and pea shoots (if using). Add the chopped herbs and gently toss to combine, being careful not to bruise the greens.
Add cheese and nuts
Sprinkle the crumbled feta or chèvre evenly over the salad and scatter the toasted almonds or pistachios on top. If using avocado or microgreens, add them now.
Lemon-Honey Vinaigrette
Make vinaigrette
In a small jar or bowl, whisk together the lemon juice, honey, Dijon mustard, white wine vinegar and lemon zest until combined. Slowly whisk in the olive oil in a steady stream until the dressing emulsifies. Season with sea salt and freshly ground black pepper; taste and adjust acidity or sweetness as desired.
Dress the salad
Just before serving, drizzle about two-thirds of the dressing over the salad (reserve the remainder in case some guests want extra). Gently toss the salad to coat the vegetables evenly, taking care not to overwork the greens.
Finish and serve
Taste and add a light pinch of salt or extra lemon if needed. Transfer to a serving bowl or plates, sprinkle with additional herbs, nuts or seeds for extra texture and serve immediately.