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
- 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).
- You want the asparagus to be barely tender, not limp. Set them aside to cool.
- While the asparagus is roasting, make the lemon and olive oil dressing.
- 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.
- 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.
- Place avocado and eggs on the salad and sprinkle shaved parmesan all over the top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American