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.
Prep Time25 minutes mins
Cook Time5 minutes mins
Total Time30 minutes mins
Course: Main Course, Salad, Side Dish
Cuisine: gluten-free, healthy, vegan, vegetarian
Servings: 2 people
Author: Elizabeth Emery
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
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.