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square image of a large salad on a white bowl topped with a sliced egg

Spring Goddess Salad


  • Author: Whitney Carlson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

This Spring Goddess Salad has a lot of seasonal veggies and a simple lemon dressing. It will quickly become one of your favorites this spring and summer.


Ingredients

Scale

SALAD:

  • 1 bunch of thin asparagus spears (cut in half lengthwise after you roast them if they are thick spears)
  • Olive oil (1 TBSP)
  • 4 cups mixed greens
  • 6 fresh basil leaves, chopped
  • 2 medium zucchini or cucumber, made into ribbons with a vegetable peeler
  • 1 cup peas
  • 3 radishes, thinly sliced
  • 1 avocado, cut into cubes or slices
  • 4 hard-boiled eggs, peeled & cut in half (read: How to Boil Eggs)
  • 4 oz shaved parmesan cheese
  • Salt and pepper to taste

DRESSING:

  • 1 shallot bulb, thinly sliced
  • Zest from 1/2 a lemon
  • Juice from 1 lemon (2-3 TBSP)
  • Olive oil (1-2 TBSP)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Place asparagus on a cookie sheet and lightly coat with olive oil and salt and pepper. Roast for 5-10 minutes (depending on the thickness of the spears).
    1. You want the asparagus to be barely tender, not limp. Set them aside to cool.
    2. While the asparagus is roasting, make the lemon and olive oil dressing.
  2. DRESSING: Thinly slice one shallot bulb and place it in a small bowl. Zest half a lemon in the bowl, then squeeze the juice from the whole lemon (2-3 TBSP). Add Olive oil according to your taste. Start with 1 TBSP of Olive oil and add more if needed.
  3. In a large bowl, gently toss and coat roasted asparagus, mixed greens, chopped basil, zucchini ribbons, peas, and sliced radishes in the lemon dressing, adding salt and pepper to taste.
  4. Place avocado and eggs on the salad and sprinkle shaved parmesan all over the top.
  • Category: Salad
  • Method: Roasted
  • Cuisine: American
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