Spring Colours Salad (vegan + gluten-free)
Whip up an easy evening meal with this light but nourishing vegan and gluten-free Spring Colours Salad featuring asparagus, radishes and sugar snap peas.
Servings: 2 people
Ingredients
For the salad
- 1 small bunch of asparagus (about 16 medium stalks)
- 1 small golden beet
- 3 radishes
- 1 large spring/green onion
- 2 cups mixed greens (I love spinach and arugula/rocket)
- ½ cup toasted walnuts
For the dressing
- 1 clove garlic, crushed
- 1 teaspoon Dijon mustard
- 2 tablespoon apple cider vinegar
- 6 tablespoon olive oil (or you can use your favourite mix of oils – I like olive and flax)
- Salt and pepper
Instructions
- To make the dressing, simply add all ingredients to a jar and shake vigorously for about 30 seconds. Set aside.
- Trim the ends of the asparagus, then place them on a baking sheet.
- Lightly brush with some of the dressing and place under the grill for about 3 minutes, until the colour is vibrant and they are starting to soften. (Asparagus cooks really quickly and it’s easy to overdo it! As soon as I see the colour change, I bite into a piece to check it’s softened, and then remove it from the grill.) Remove and set aside.
- Using a mandoline or sharp knife (a mandoline makes this MUCH easier and probably safer), very thinly slice the golden beet, radishes, spring onion and pear into a bowl with the greens and walnuts.
- Slice the ends off the sugar snap peas. Turning them lengthways, slice along the length of each pea and add them to the salad bowl (this is a pretty way of doing it – but you can just slice the peas into chunks!).
- Add the asparagus to the salad bowl, drizzle the dressing over the top and mix all ingredients together.
- Serve in large bowls or on plates and enjoy.