Spring Vegetable Salad Recipe
This fresh and crisp Spring Vegetable Salad recipe is packed with healthy, nutritious seasonal spring produce. Perfect for Meatless Mondays or lighter meals.
Servings 4 servings
Ingredients
- 1 can 14 oz artichoke hearts, drained and sliced in fourths
- 8 oz snap peas
- 8 oz petite rainbow carrots or regular baby carrots, sliced in half lengthwise
- 3 Tbsp olive oil
- 3 cloves garlic minced or finely chopped
- 2 tbsp fresh dill divided
- 1/4 cup kalamata olives sliced
- Fresh Lemon
- Salt & Pepper
Instructions
- Bring a large pot of water to a boil
- While water is boiling, prepare a large bowl of ice and water (ice bath)
- Add carrots to boiling water for 3 minutes, until barely tender
- Using a slotted spoon, remove carrots from pot and place directly into ice bath
- Repeat process with snap peas, blanching in boiling water for 2-3 minutes then transferring directly to ice bath
- Drain vegetables and pat dry with paper towel
- In a large skillet over medium heat, add olive oil
- When oil is hot, add minced garlic and cook until fragrant, about 1 minute
- Add 1 Tbsp of the dill, salt and pepper and stir
- Add blanched vegetables into skillet, along with olives and toss to coat
- Transfer to large serving platter, top with fresh squeezed lemon, salt, pepper and remaining dill