Description
Try a flexible salad to incorporate grains and a plethora of spring produce and then top it off with a simple, but super delicious lemon dill dressing.
Ingredients
Units
Scale
- 2 cups (480 ml) of your favorite grain, cooked (farro, wheat berries, couscous, rice, etc.)
For the dressing:
- 3 tbsp (45 ml) lemon juice, about 2 small lemons
- zest of one lemon
- 4 tbsp (60 ml) olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 2 tbsp (30 ml) fresh dill, finely chopped
For the vegetables:
- 2 cups, or about 15 stalks, asparagus, cut into bite sized pieces
- 1 cup (240 ml) peas, frozen or fresh
- 3 radishes, thinly sliced
- 1/2 cup (120 ml) crumbled goat cheese
Instructions
- Prepare the dressing by whisking all dressing ingredients together, or placing them in a mason jar and shaking until well combined.
- Set aside until ready to use.
- Bring medium pot of water to boil.
- Add asparagus, and cook until bright green to blanch, about 2 minutes.
- Add the peas for the last minute.
- Immediately drain and run cold water over the vegetables.
- Add asparagus, peas, and radishes to grain, then toss with the dressing.
- Top with goat cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290