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Vibrant sautéed spring vegetable salad with zucchini, asparagus, crumbled feta, and crushed pistachios on a rustic wooden table.
Alyssa

Sautéed Spring Vegetable Salad

This warm Sautéed Spring Vegetable Salad is the perfect side dish for the spring and summer months. It incorporates seasonal fresh vegetables that are lightly sautéed and topped with crushed pistachios, crumbled feta, and fresh herbs, all lightly tossed with an addictive lemon Dijon vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 people
Course: Sides
Cuisine: American
Calories: 205
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  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 medium zucchini, 2 bundles asparagus, pinch kosher salt, ⅓ cup salted pistachios, ¼ cup extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, pinch kosher salt
  2. Combine olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, kosher salt, and black pepper in a bowl. Whisk until well combined.
    2-4 tablespoons dill, 1 tablespoon white wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, few turns cracked black pepper
  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.
    2 medium zucchini, 2 bundles asparagus, pinch kosher salt, few turns cracked black pepper, ⅓ cup crumbled feta
  4. Transfer vegetables to a serving dish, top with feta, pistachios, dill, and dressing. Serve warm.
    ⅓ cup crumbled feta, ⅓ cup salted pistachios, 2-4 tablespoons dill, ¼ cup extra virgin olive oil, 1 tablespoon honey

Notes

Best enjoyed immediately after tossing with dressing and still warm.