Description
A fresh and crunchy salad featuring sautéed spring vegetables, topped with feta and pistachios.
Ingredients
Scale
- 2 tablespoons avocado oil
- 2 medium zucchini, remove ends and slice ¾-1 inch thick pieces
- 2 bundles asparagus, trim ends and slice into 2-inch long pieces
- pinch kosher salt, lightly season the vegetables
- few turns cracked black pepper, to taste
- ⅓ cup crumbled feta
- ⅓ cup salted pistachios, lightly crushed
- 2–4 tablespoons dill, fresh, roughly chopped
- 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
Instructions
- Wash, dry, and remove the ends from the zucchini. Also, remove the hard portion from the bottom of the asparagus.
- Slice the zucchini into ¾ – 1-inch-thick slices and the asparagus into 2-inch-long pieces.
- Add the salted pistachios to a Ziplock bag and gently pound them to lightly crush them. Wash, dry, and roughly chop the fresh dill.
- Combine extra virgin olive oil, white wine vinegar, fresh squeezed lemon juice, honey, Dijon mustard, kosher salt, and cracked black pepper in a small mixing bowl. Whisk until well combined and set aside.
- Heat a large sauteuse pan over medium high heat and add 2 tablespoons avocado oil. Once hot, add the zucchini center side down and sauté for 3-4 minutes without moving.
- Flip the zucchini over, add the prepared asparagus, and season with kosher salt and cracked black pepper. Sauté for another 3-5 minutes or until the asparagus begins to soften.
- If using thick asparagus, quickly blanch it in hot water for 2-3 minutes before adding it to the pan to prevent the zucchini from overcooking.
- Once cooked to your liking, transfer the sautéed vegetables to a serving dish and let cool slightly.
- Top with crushed pistachios, crumbled feta, fresh chopped dill, and the lemon Dijon dressing. Adjust the amount of dressing to your preference.
- Taste for seasoning and enjoy immediately while still warm.
Notes
- Adjust the seasoning to taste.
- Serve warm for the best flavor.
- Can substitute feta with a vegan cheese for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg