Spring Salad with Honey-Basil Vinaigrette
Healthy spring fresh vegetable salad with a sweet Honey-Basil Vinagrette
Servings: 4 people and 1 cup dressing
Ingredients
For the Honey-Basil Vinaigrette:
- ¼ cup fresh basil, firmly packed
- 3 tbsp lemon juice
- 1 tbsp honey
- ½ cup olive oil
- Pinch of salt
- Pinch of black pepper
For the Spring Salad:
- 3 large handfuls spring mix
- 1 large handful sprouts such as radish or broccoli sprouts
- 1 large carrot, peeled and sliced
- 2-3 radishes such as red radishes or watermelon radishes
- 1 large handful spring peas
- ¼ cucumber, sliced
- ¼ cup pumpkin seeds, toasted
- ½ avocado, sliced
Instructions
For the Honey-Basil Vinaigrette:
- Combine the basil, honey, lemon juice, salt and black pepper in a blender and blend on low to medium speed for 30 seconds
- While the blender is running on low, slowly pour the olive oil in making sure not to pour too fast. The dressing will emulsify and pouring too quickly will break the dressing separating the ingredients
- Once the dressing is done, either save to pour on top of the spring salad or place in an airtight glass container and store in the refridgerator for later use
For the Spring Salad:
- To blanch the peas: Bring a small amount of water to a boil on the stove top. Once the water is boiling, add the spring peas and cook for 1 minute. While the peas are cooking, place a few ice cubes in a bowl with some cold water. Set the bowl aside. Once the peas are cooked, place them in the ice water bath for 10-20 seconds. This process is called blanching and will "shock" the peas to retain their bright green color
- In a large salad bowl, layer the sprnig mix on the bottom and then the sprouts. Add the sliced carrots, sliced cucumbers and radishes
- Sprinkle the salad with the toasted pumpkin seeds, the spring peas, and place the sliced avocado on top
- Right before serving, add the dressing and toss