Just in time for the gorgeous Spring weekend we’re having here, I’m sharing this new salad you’re going to love!
It’s packed with a mix of fresh Spring veggies, a small amount of quinoa to add some heartiness and texture, roasted & salted pistachios for some extra crunch and it’s all tossed with the most delicious Green Goddess Dressing!
The salad is packed with real, whole foods and adaptable to tastes.
You can use any combination of spring green vegetables you love best. We used broccolini (it’s more tender than broccoli), pea shoots, snap peas, asparagus, green beans and radish for some color and because I love them. And you could used any color quinoa — we used 1/2 traditional quinoa and 1/2 red quinoa for a pop of color and because we love quinoa so I was happy to make a batch of both and leave them in the fridge for the week.
Of note, all the vegetables in this salad are raw with the exception of the asparagus which are blanched — or cooked in boiling water for just a few minutes, then placed in cold water to stop the cooking process so that they are tender but still crisp. If using broccoli instead of broccolini, I would also consider blanching the broccoli to make it more tender.
More on the dressing. I’ve made this dressing so many times this week to add to salads and I’m seriously addicted!
It’s made with extra virgin olive oil, white wine vinegar, Dijon mustard, 1 cup of fresh herbs (we used parsley, chives, dill and basil), roasted and salted pistachios, plus water, salt and pepper.
Feel free to switch it up and use your favorite herbs and it will still be delicious!
Recipe inspired by and adapted from one we made several years ago from Bon Appetit.
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.