Description
This Sautéed Spring Vegetable Salad highlights fresh zucchini and asparagus sautéed to perfection and topped with a zesty lemon-Dijon dressing, creamy feta cheese, and crunchy salted pistachios. A vibrant, quick, and healthy dish perfect for spring or any time you want a light yet flavorful salad.
Ingredients
Vegetables
- 2 medium zucchini, ends removed and sliced ¾ to 1 inch thick
- 2 bundles asparagus, ends trimmed and sliced into 2-inch pieces
- Pinch kosher salt (to season vegetables)
- Few turns cracked black pepper (to taste)
Salad Toppings
- ⅓ cup crumbled feta cheese
- ⅓ cup salted pistachios, lightly crushed
- 2-4 tablespoons fresh dill, roughly chopped
Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon white vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Pinch kosher salt (to taste)
- Few turns cracked black pepper (to taste)
Cooking Oil
- 2 tablespoons avocado oil
Instructions
- Prepare the Ingredients: Wash, dry, and trim the ends from the zucchini and asparagus, removing the tough bottom part of the asparagus. Slice zucchini into ¾ to 1 inch thick pieces and asparagus into 2-inch pieces. Lightly crush the salted pistachios in a Ziplock bag. Roughly chop fresh dill.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, white vinegar, fresh lemon juice, honey, Dijon mustard, kosher salt, and cracked black pepper until well combined. Set aside for later use.
- Sauté the Vegetables: Heat a large sauté pan over medium-high heat and add 2 tablespoons of avocado oil. Once hot, add the zucchini cut-side down to get a brown sear. Cook without moving for 3-4 minutes. Flip zucchini, then add asparagus pieces to the pan. Season with a pinch of kosher salt and cracked black pepper sparingly. Sauté for 3-5 minutes until asparagus is al dente or to your preferred tenderness.
- Adjust for Thick Asparagus (Optional): For thicker asparagus, blanch in hot water for 2-3 minutes before sautéing to soften it. Dry thoroughly before adding to the pan to prevent overcooking zucchini.
- Assemble the Salad: Transfer sautéed vegetables to a serving platter and allow to cool slightly. Top with crushed pistachios, crumbled feta, fresh chopped dill, and drizzle with the lemon-Dijon dressing. Toss gently and taste for seasoning. Serve warm for best flavor.
Notes
- Use avocado oil for high smoke point and a neutral flavor perfect for sautéing.
- Adjust asparagus cooking time based on thickness; thin asparagus cooks faster.
- Pistachios add a nice crunch and saltiness that complements the creamy feta.
- The salad is best enjoyed immediately while the vegetables are still warm and fresh.
- Feel free to adjust the amount of dressing to suit your taste preference.
