Spring Greens with Zesty Mint Dressing
This spring time salad combines earthy sweetness of fresh peas and multi-colored potatoes with the crispness of cucumber and radishes, all brought to life with a vibrant mint-infused dressing, creating a refreshing celebration of spring's bounty.
Ingredients
Setup
DRESSING
- 1/3 cup vegetable broth
- Juice of one-half lemon
- a handful of fresh mint leaves
- 2 tablespoons tahini
- 1/2 tablespoon Dijon mustard
- 2 teaspoons maple syrup (or other liquid sweetener)
- 1-2 garlic cloves
- Pinch of salt and pepper to taste
SALAD
- 2 tbsp almonds, roughly chopped
- 3/4 lb. small potatoes (I like the multi colored potatoes), cut into quarters
- 1 cup small peas
- 6-8 asparagus stalks, wooden ends cut off
- 1 cucumber, sliced to 1/2" coins and then quartered
- 3-4 radishes, sliced very thin
- about 6-8 cups of light, leafy lettuce, like Bibb/Butterhead, torn
- fresh herbs, like oregano, thyme, mint, dill (optional), chopped small, no stems
Directions
Blend the dressing together and adjust to your palate. Place in fridge for the flavors to marry.
Prepare your salad by first cooking your potatoes. Preheat your oven 350 and line a baking sheet with parchment paper. Place the cut potatoes on one side of the pan and asparagus on the other. and lightly sprinkle salt and pepper on them. After 20 minutes, check the asparagus, they should take 20-25 minutes to cook. Continue to bake the potatoes for another 10-15 minutes. Alternatively, you can steam the asparagus and potatoes.
While baking, slice the cucumber and the radishes.
Build your salad by laying out the lettuce and adding the potatoes, peas, asparagus, cucumber and radishes. Drizzle with dressing and sprinkle on the almonds.
This is a fun and light salad for the spring. I often will grow my own herbs, and when they are mature enough to harvest, I will add them to this salad and it gives it a whole new flavor. Try it out! :)
Makes 4 as a side, 2 as an entree
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