Spring Mix Salad
🥗 Boring salad? Not a chance! This Spring Mix Salad masterpiece with blanched veggies and quick-pickled onions will make your taste buds do a happy dance.
Servings 4 as a side salad (or 2 large salads)
Calories 559kcal
Ingredients
- 1/2 red onion, sliced thinly and quick pickled with 1/4 cup red wine vinegar & 2 tsp salt
- 1 bunch broccolini, cut into 1 inch pieces (including the stem)
- 1 bunch asparagus, woody ends removed, cut into 1 inch pieces on the bias
- 1 cup snap peas, halved
- 1 cup frozen peas, defrosted
- 100 g goat cheese, crumbled
- 1/2 cup chopped walnuts
- 3/4 cup cooked quinoa
Lemon Shallot Dressing
- zest from one lemon
- juice from one lemon
- 1 small shallot, minced
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dijon mustard
Instructions
- Quick pickle the onion by adding thinly sliced red onion to a bowl with 1/4 cup red wine vinegar and 2 tsp salt. Mix and set aside.
- Prep and measure out the broccolini and asparagus. Bring a large pot of salted water to a boil and prepare an ice bath (cold water with ice cubes in a large bowl).
- Once the water is boiling, add the broccolini and asparagus and cook for 3 minutes and then remove to the ice bath to cool for a few minutes. Once cooled, remove to a paper towel lined baking sheet and pat dry.
- Toss all of the ingredient swith the dressing and enjoy!
Video
Notes
- This salad is delicious as a side served with your favourite baked or barbecued protein!
- If goat cheese isn't your favourite, try crumbled feta cheese instead.
- This salad is best enjoyed the day it's made.
- If you can't find broccolini, try using regular broccoli.
Nutrition
Calories: 559kcal | Carbohydrates: 47.2g | Protein: 19.4g | Fat: 36.4g | Saturated Fat: 7.6g | Polyunsaturated Fat: 10.2g | Monounsaturated Fat: 16.4g | Cholesterol: 11.5mg | Sodium: 820.4mg | Fiber: 10.8g | Sugar: 8.9g
