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Sautéed Spring Vegetable Salad Recipe

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4.3 from 9 reviews

A vibrant and fresh Sautéed Spring Vegetable Salad featuring tender zucchini and asparagus lightly seared to perfection, topped with crunchy pistachios, creamy feta, fresh dill, and a tangy lemon-Dijon dressing. This salad is perfect for a quick, healthy, and flavorful springtime meal or side.

Ingredients

Vegetables and Nuts

  • 2 tablespoons avocado oil
  • 2 medium zucchini (ends removed and sliced into ¾-1 inch thick pieces)
  • 2 bundles asparagus (ends trimmed and sliced into 2-inch long pieces)
  • ⅓ cup salted pistachios (lightly crushed)

Cheese

  • ⅓ cup crumbled feta

Herbs

  • 2-4 tablespoons fresh dill (roughly chopped)

Dressing

  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice (fresh squeezed)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Pinch kosher salt (to taste)
  • Few turns cracked black pepper (to taste)

Seasoning

  • Pinch kosher salt (for vegetables)
  • Few turns cracked black pepper (for vegetables)

Instructions

  1. Prepare the Ingredients: Wash, dry, and trim the zucchini ends and the hard portion from the bottom of the asparagus. Slice zucchini into ¾ to 1-inch thick pieces and asparagus into 2-inch long pieces. Crush the salted pistachios lightly in a Ziplock bag and roughly chop fresh dill.
  2. Make the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, white wine vinegar, fresh squeezed lemon juice, honey, Dijon mustard, kosher salt, and cracked black pepper until well combined. Set aside.
  3. Sauté the Vegetables: Heat a large sauté pan over medium-high heat and add avocado oil. When the oil is hot, place zucchini slices center side down to sear for 3-4 minutes without moving them to develop a nice brown crust. Flip zucchini over and add asparagus pieces, seasoning with a pinch of kosher salt and cracked black pepper. Continue to sauté for 3-5 minutes until asparagus is tender but still slightly crisp.
  4. Adjust for Thick Asparagus: If asparagus is thick, quickly blanch it in hot water for 2-3 minutes before sautéing to prevent overcooking the zucchini and ensure both vegetables cook evenly. Dry asparagus thoroughly before adding to the pan. Thin asparagus requires less sauté time.
  5. Assemble the Salad: Transfer sautéed zucchini and asparagus to a serving dish and let cool slightly. Top with crushed pistachios, crumbled feta, fresh chopped dill, and drizzle with the lemon-Dijon dressing. Toss gently to combine and adjust seasoning if needed. Best served immediately while warm.

Notes

  • Use avocado oil for sautéing as it has a high smoke point and neutral flavor.
  • Lightly crushing pistachios enhances their texture and flavor in the salad.
  • Adjust the amount of dill and dressing according to your personal taste preference.
  • If thicker asparagus stalks are used, blanching helps maintain texture and prevent zucchini from becoming mushy.
  • Enjoy the salad warm or slightly cooled for optimal taste.
  • To make it vegan, substitute feta with a plant-based cheese alternative.

Find it online: https://cozyplatter.com/sauteed-spring-vegetable-salad-recipe/