Spring Salad

Total time: 45 mins, Servings: 4

INGREDIENTS

For Dressing

  • 2 tablespoon apple cider vinegar
  • ¼ cup olive oil
  • 2 teaspoon dijon
  • ½ teaspoon honey
  • 3 cloves garlic
  • Salt and pepper to taste 

For Salad

  • 3 golden potatoes, chopped
  • 1 bunch asparagus, chopped into thirds
  • 3 handfuls spinach
  • 1 bunch dill, roughly chopped
  • 1 cup peas, cooked

INSTRUCTIONS

  1. Preheat oven to 415 degrees fahrenheit. Place potatoes on baking sheet and add olive oil, garlic power, salt and pepper. Roast in oven for 30-35 minutes or until golden brown, mixing half way through. Toss asparagus with olive oil, salt and pepper and roast for about 10 minutes or until desired tenderness. Once cooked, let cool. 
  2. Meanwhile, make the dressing. Add apple cider vinegar, olive oil, dijon, honey, garlic, salt and pepper to a mason jar or bowl and mix or shake until well combined. 
  3. Time to assemble! Place spinach in the bowl then roasted asparagus, potatoes, peas and dill. Pour the dressing over the salad and mix until well combined. Serve into bowls and garnish with pea shoots! Enjoy!

BENEFITS

Welcome the essence of spring with our delightful pea shoots! Bursting with flavor and nutrients like fiber, vitamins A, K, C, and potassium, they’re a vibrant addition to salads or as a garnish. Enjoy the benefits of improved eye health, blood sugar regulation, and boosted immunity. Whether sautéed, tossed in salads, or used as a finishing touch, pea shoots are the perfect addition to any dish, offering a fresh and vibrant dimension to your culinary creations!

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