RecipeCastle

Sautéed Spring Vegetable Salad: A Quick and Healthy Delight

Sautéed Spring Vegetable Salad: A Quick and Healthy Delight
Prep
15 min
Cook
15 min
Total
30 min
Serves
6
Calories
205 kcal
Protein
3.00 g
Carbs
7.00 g
Fat
19.00 g

Ingredients

  • 2 tablespoonsavocado oil
  • 2 mediumzucchini ((remove ends and slice ¾-1 inch thick pieces))
  • 2 bundlesasparagus ((trim ends and slice into 2-inch long pieces))
  • pinchkosher salt ((lightly season the vegetables))
  • few turnscracked black pepper ((to taste))
  • ⅓ cupcrumbled feta
  • ⅓ cupsalted pistachios ((lightly crushed))
  • 2-4 tablespoonsdill ((fresh, roughly chopped))
  • ¼ cupextra virgin olive oil
  • 1 tablespoonlemon juice ((fresh squeezed))
  • 1 tablespoonwhite wine vinegar
  • 1 tablespoonhoney
  • 1 teaspoonDijon mustard
  • pinchkosher salt ((to taste))
  • few turnscracked black pepper ((to taste))

Instructions

  1. 1

    Wash, dry, and remove the ends from the zucchini and asparagus. Slice zucchini into ¾-1 inch thick slices and asparagus into 2-inch pieces. Crush the pistachios and chop dill.

  2. 2

    Combine olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, kosher salt, and black pepper in a bowl. Whisk until well combined.

  3. 3

    Heat a large pan over medium high heat and add avocado oil. Sauté zucchini for 3-4 minutes until lightly browned, then add asparagus and season. Cook until tender.

  4. 4

    Transfer vegetables to a serving dish, top with feta, pistachios, dill, and dressing. Serve warm.