Spring Vegetable Salad

Seasonal spring vegetables such as peas, asparagus and radishes are tossed with a fresh mint and a light, lemony vinaigrette.

Serves: 8
Serving Size: 3/4 cup
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • Bring large saucepan of salted water to boil. Add snow peas; cook 2 minutes or until tender-crisp. Transfer snow peas with slotted spoon to bowl of ice water to stop cooking. Return water in saucepan to boil. Add asparagus; cook 2 minutes or until tender. Transfer to ice water with slotted spoon. Drain well. Pat dry with paper towels

  • Place cooked vegetables, peas, radishes, mint and 1 tablespoon of the toasted sesame seed in large bowl; toss well

  • Mix oil, lemon juice, coriander, garlic powder and sea salt in small bowl with wire whisk until well blended. Pour over vegetable mixture; toss to coat well. Garnish with remaining 1 tablespoon toasted sesame seed

Nutrition information

(Amount per serving)

  • 133Calories: 133Cholesterol: 0mg
  • Sodium: 169mgProtein: 4g
  • Total Fat: 9gFiber: 3g
  • Carbohydrate: 9g