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Delicious sautéed spring vegetable salad with zucchini, asparagus, feta, and pistachios in a bowl on a wooden table.
Alyssa

Sautéed Spring Vegetable Salad

This warm Sautéed Spring Vegetable Salad features seasonal fresh vegetables lightly sautéed and topped with pistachios, feta, and a lemon Dijon vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 people
Course: Sides
Cuisine: American
Calories: 205
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons avocado oil
  • 2 medium zucchini ends removed and sliced into ¾-1 inch thick pieces
  • 2 bundles asparagus ends trimmed and cut into 2-inch long pieces
  • 1 pinch kosher salt for lightly seasoning the vegetables
  • to taste cracked black pepper
  • ⅓ cup crumbled feta
  • ⅓ cup salted pistachios lightly crushed
  • 2-4 tablespoons fresh dill roughly chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 pinch kosher salt to taste
  • to taste cracked black pepper

Method
 

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

Notes

Best served warm and can be adjusted with seasonal vegetables.