Description
This warm Sautéed Spring Vegetable Salad is a bright seasonal side dish made with sautéed zucchini and asparagus, topped with crushed pistachios, crumbled feta, fresh dill, and a tangy lemon Dijon vinaigrette.
Ingredients
- 2 tablespoons avocado oil
- 2 medium zucchini, ends removed and sliced ¾–1 inch thick
- 2 bundles asparagus, trimmed and cut into 2-inch pieces
- Pinch kosher salt
- Few turns cracked black pepper
- ⅓ cup crumbled feta cheese
- ⅓ cup salted pistachios, lightly crushed
- 2–4 tablespoons fresh dill, roughly chopped
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Pinch kosher salt (for dressing)
- Few turns cracked black pepper (for dressing)
Instructions
1. Wash and dry the zucchini and asparagus. Remove the ends from the zucchini and trim the tough ends from the asparagus.
2. Slice the zucchini into ¾–1 inch thick rounds and cut the asparagus into 2-inch pieces.
3. Place pistachios in a zip-top bag and gently crush them with a rolling pin or heavy object. Wash, dry, and roughly chop the fresh dill.
4. In a small bowl combine olive oil, vinegar, lemon juice, honey, Dijon mustard, kosher salt, and cracked black pepper. Whisk until fully combined and set aside.
5. Heat a large sauteuse pan over medium-high heat and add the avocado oil.
6. Once the oil is hot, place the zucchini slices cut-side down and sauté for 3–4 minutes without moving to develop a golden sear.
7. Flip the zucchini and add the asparagus to the pan. Season lightly with kosher salt and cracked black pepper.
8. Continue sautéing for 3–5 minutes until the asparagus is tender but still slightly crisp.
9. Transfer the cooked vegetables to a serving dish and allow them to cool slightly.
10. Top with crushed pistachios, crumbled feta, chopped dill, and drizzle with the lemon Dijon dressing.
11. Gently toss, taste for seasoning, and serve warm.
Notes
For thick asparagus, blanch it in boiling water for 2–3 minutes before sautéing so the zucchini does not overcook.
Very thin asparagus may only need a few minutes in the pan, so monitor closely.
Use kosher salt sparingly because both feta and pistachios add saltiness.
This salad is best served warm immediately after tossing with the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg