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Sautéed Spring Vegetable Salad

Sautéed Spring Vegetable Salad
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Dive into vibrant flavors with our Sautéed Spring Vegetable Salad—a warm delight bursting with fresh veggies and topped with pistachios! Try it now!

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 (sheep's milk or goat's milk)
  • ⅓ cup salted pistachios (lightly crushed)
  • 2–4 tablespoons fresh dill (roughly chopped)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon white grape juice vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Pinch kosher salt (to taste)
  • Few turns cracked black pepper (to taste)

Instructions

  1. Heat avocado oil in a large skillet over medium-high heat.
  2. Sauté zucchini slices for 3–5 minutes until golden brown, then set aside.
  3. In the same skillet, add asparagus pieces and sauté for 5–7 minutes until they turn bright green and tender.
  4. Combine both vegetables in the skillet, seasoning with salt and pepper.
  5. In a separate bowl, whisk together olive oil, lemon juice, white grape juice vinegar, honey, Dijon mustard, salt, and pepper to create the vinaigrette.
  6. Toss the sautéed veggies with half of the vinaigrette, then add feta and crushed pistachios.
  7. Drizzle with remaining vinaigrette before serving.

Nutrition

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