Name: Spring Vegetable Salad with Pistachios, Parmesan, and Lemon Dijon Vinaigrette Recipe
Prep time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 16 ounces fresh asparagus, woody ends trimmed and sliced on the bias into ¼-inch pieces (approx. 2 cups sliced); 8 ounces sugar snap peas, sliced on the bias into ¼-inch pieces (approx. 1 ½ cups sliced); 8 ounces radishes, ends trimmed and thinly sliced into matchsticks (approx. 1 ½ cups sliced); 2 green onions, ends trimmed and thinly sliced on the bias; ⅓ cup pistachios, roughly chopped as desired; 5 ounces baby spinach; kosher salt and ground black pepper, to season; for serving (optional): fresh squeezed lemon juice; for serving (optional): shaved Parmesan cheese; 2 lemons, zested and juiced (approx. ¼ cup juice); 2 cloves garlic, finely chopped or grated; 2-3 tablespoons good-quality extra-virgin olive oil; ½ teaspoon Dijon mustard; ½ teaspoon honey (or pure maple syrup or agave if vegan); kosher salt and ground black pepper, to season

Ingredients

Salad Ingredients

16 ounces fresh asparagus, woody ends trimmed and sliced on the bias into ¼-inch pieces (approx. 2 cups sliced)
8 ounces sugar snap peas, sliced on the bias into ¼-inch pieces (approx. 1 ½ cups sliced)
8 ounces radishes, ends trimmed and thinly sliced into matchsticks (approx. 1 ½ cups sliced)
2 green onions, ends trimmed and thinly sliced on the bias
⅓ cup pistachios, roughly chopped as desired
5 ounces baby spinach
kosher salt and ground black pepper, to season
for serving (optional): fresh squeezed lemon juice
for serving (optional): shaved Parmesan cheese

Lemon Dijon Vinaigrette

2 lemons, zested and juiced (approx. ¼ cup juice)
2 cloves garlic, finely chopped or grated
2-3 tablespoons good-quality extra-virgin olive oil
½ teaspoon Dijon mustard
½ teaspoon honey (or pure maple syrup or agave if vegan)
kosher salt and ground black pepper, to season

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Instructions

Prep the spring vegetables: Start by trimming the woody ends off the asparagus and slicing the stalks on the bias into ¼-inch pieces. Slice the sugar snap peas similarly, then trim and thinly slice the radishes into matchsticks. Thinly slice the green onions on the bias. Set these aside or store them separately in airtight containers in the refrigerator for up to 2 days. If storing radishes, keep them submerged in water to prevent browning and preserve crunch.
Make the lemon Dijon vinaigrette: In a small bowl or jar, combine the lemon zest, lemon juice, finely chopped garlic, Dijon mustard, honey, and olive oil. Season with about 1 teaspoon kosher salt and ground black pepper to taste. Whisk or shake thoroughly until emulsified. Store in the refrigerator for up to one week if not using immediately.
Assemble the salad: In a large bowl, combine the baby spinach, prepared asparagus, sugar snap peas, radishes, green onions, and roughly chopped pistachios. Season generously with kosher salt and ground black pepper. Pour the lemon Dijon vinaigrette over the salad and toss well to coat all ingredients evenly.
Adjust and serve: Taste the salad and adjust the seasoning with additional kosher salt, pepper, or a squeeze of fresh lemon juice if desired. For serving, optionally add shaved Parmesan cheese on top to lend a nutty, savory richness. Serve immediately and enjoy fresh.

Notes

Radishes stay crunchy longer if stored submerged in water once sliced.
The lemon Dijon vinaigrette can be made ahead and refrigerated for up to one week.
Adjust vinaigrette sweetness by varying the honey or maple syrup amount as preferred.
This salad is best enjoyed fresh but can be stored refrigerated for up to one day after tossing with dressing.
Parmesan is optional; omit for a vegan version and substitute honey with maple syrup or agave.

Author: Olivia
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian