Sautéed Spring Vegetable Salad
A quick and colorful salad featuring sautéed zucchini and asparagus, topped with feta and pistachios – perfect for weeknight dinners and packed lunches.
Ingredients
Vegetables
- 2 tablespoons avocado oil For sautéing
- 2 medium zucchini, sliced Add to skillet
- 2 bundles asparagus, trimmed and sliced Add to skillet
Seasonings
- to taste Kosher salt For seasoning
- to taste Cracked black pepper For seasoning
Salad Toppings
- ⅓ cup crumbled feta Adds creaminess
- ⅓ cup salted pistachios, crushed For crunch
- 2-4 tablespoons fresh dill, chopped Can substitute with parsley
Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice Brightens the salad
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard For flavor
Instructions
Preparation
- Prepare the vegetables by slicing zucchini and trimming asparagus. Pat them dry so they sizzle when they hit the pan.
Sautéing
- Heat avocado oil in a large skillet over medium heat until it shimmers.
- Add zucchini and asparagus to the skillet, spreading them out for even browning.
- Sauté the vegetables for 5-7 minutes or until tender, stirring occasionally.
- Season lightly with kosher salt and cracked black pepper as you go.
Dressing Preparation
- In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, honey, Dijon mustard, kosher salt, and black pepper.
Combining Salad
- In a large bowl, combine sautéed vegetables, crumbled feta, crushed pistachios, and dill. Toss gently.
- Drizzle dressing over the salad and toss gently to combine. Adjust salt and lemon to taste, then serve.
Notes
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the oven or microwave as needed. For lunch packing, keep dressing separate until ready to serve.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 18gSaturated Fat: 3gSodium: 350mgFiber: 3gSugar: 3g
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