A spring vegetable salad with mint pesto is vibrant, fresh, and invigorating. The salad features a medley of crisp, tender, and seasonal vegetables such as crisp green asparagus, vibrant peas, crunchy radishes, avocado, roquefort cheese, and delicate butter lettuce and spinach. The mint pesto adds a zesty, herbaceous twist to the dish, with its refreshing, aromatic, and bright flavors. The combination of the tender vegetables with the cool, fragrant pesto creates a harmonious balance of tastes, offering a light and refreshing experience that perfectly captures the essence of spring.
INGREDIENTS 4 SALAD:
- leaves for boats (options): red/green Belgian endive, Romaine, Boston, Swiss chard (lightly steamed)
- 1 bunch of asparagus, trimmed and cut into bite-sized pieces
- 1 cup fresh peas (frozen can be used as an alternative)
- 4-5 radishes, thinly sliced
- 4 cups mixed greens (such as butter lettuce, spinach, or arugula)
- 1/4 cup pine nuts or slivered almonds (optional, for garnish)
- Celtic sea salt and fresh ground black pepper to taste
INGREDIENTS 4 MINT PESTO:
- 1 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1/3 cup toasted walnuts or pine nuts
- 1/4 cup grated feta sheep cheese in brine crumbled (optional, omit for a vegan version)
- 2 cloves garlic, grated
- 1/4 cup extra virgin olive oil
- Juice of 1/2 lemon
- Celtic sea salt and fresh ground black pepper to taste
INSTRUCTIONS:
- Prepare the vegetables: Steam the asparagus and peas for a few minutes until they’re tender but still crisp. Once done, transfer to an ice bath to maintain their bright green color and stop the cooking process. Drain and set aside.
- Make the mint pesto: In a food processor, combine the mint, basil, nuts, garlic, and feta sheep cheese (if using). Pulse while gradually adding the olive oil until a smooth paste forms. Add lemon juice, salt, and pepper to taste. Adjust the consistency by adding more olive oil if needed.
- Assemble the salad: In a large mixing bowl, combine the blanched asparagus, peas, sliced radishes, and mixed greens. Toss gently to mix.
- Drizzle the mint pesto over the salad and gently toss until the vegetables are evenly coated with the pesto.
- Optionally, garnish the salad with pine nuts, pumpkin seeds, or slivered almonds for an added crunch.
- Season with additional salt and pepper if needed.
- Serve the spring vegetable salad with mint pesto immediately as a refreshing and flavorful side or a light main dish.
Enjoy this delightful, fresh, and herbaceous salad that perfectly captures the essence of spring! Adjust the ingredients to your taste and dietary preferences for a personalized experience.
