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Recipe Card

Delicious Sautéed Spring Vegetable Salad with Seasonal Veggies

Preview of Delicious Sautéed Spring Vegetable Salad with Seasonal Veggies
Prep
15 min
Cook
15 min
Total
30 min
Serves
6
Calories
205 kcal
Protein
3.00 g
Carbs
7.00 g
Fat
19.00 g

Ingredients

  • 2 tablespoonsavocado oil
  • 2 mediumzucchini (ends removed and sliced into ¾-1 inch thick pieces)
  • 2 bundlesasparagus (ends trimmed and cut into 2-inch long pieces)
  • 1 pinchkosher salt (for lightly seasoning the vegetables)
  • to tastecracked black pepper
  • ⅓ cupcrumbled feta
  • ⅓ cupsalted pistachios (lightly crushed)
  • 2-4 tablespoonsfresh dill (roughly chopped)
  • ¼ cupextra virgin olive oil
  • 1 tablespoonfresh squeezed lemon juice
  • 1 tablespoonwhite wine vinegar
  • 1 tablespoonhoney
  • 1 teaspoonDijon mustard
  • 1 pinchkosher salt (to taste)
  • to tastecracked black pepper

Instructions

  1. 1

    Wash and dry the zucchini and asparagus, removing the ends. Slice the zucchini into ¾-1 inch thick pieces and the asparagus into 2-inch lengths. Crush salted pistachios and roughly chop the fresh dill.

  2. 2

    In a small mixing bowl, whisk together olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, kosher salt, and black pepper. Set aside.

  3. 3

    Heat a large sauté pan over medium-high heat with avocado oil. Add zucchini slices and sauté for 3-4 minutes without moving. Flip, add asparagus, season with salt and pepper, and sauté for another 3-5 minutes until tender.

  4. 4

    Transfer sautéed vegetables to a serving dish, cool slightly, and top with pistachios, feta, dill, and the vinaigrette. Enjoy while warm.