Spring’s here and fresh green produce is starting to sprout! After months of roasted root veggies it’s time to indulge in spring vegetables. Why not take advantage of the colorful fresh produce and put them together in a healthy vegetarian salad?
Spring marks the beginning of rose season, open windows, no jackets, rooftop drinks and grilling season. Hearty salads make a great lunch and the perfect side to bring along to a bbq! If you’re a fan of meal prepping these vegetarian salads are perfect recipes to include.
Some spring fruits and vegetables are only available for a few weeks or months so hurry on over to the grocery store or farmers market asap. Produce like asparagus, artichokes and fresh greens have a longerseason that rhubarb or ramps, but are at their peak in spring. To make the most of spring produce while it’s here, try one of these delicious vegetarian salad recipes.
1.) Fava Bean and Asparagus Salad
Here is a vegetarian salad full of beautiful green color to celebrate the start of spring! Pistachios and asparagus add a yummy and colorful crunch to this tasty salad. This vegetarian salad recipe goes perfectly with a side of salmon or a marinaded skirt steak. If you can’t find fava beans you can substitute with english peas or sugar snap peas instead. Bon Appetite!
Recipe by Alison Roman for Bon Appetite.
- ¼ cup coarsely chopped raw pistachios
- 1½ cups shelled fava beans (from about 1 ½ pounds pods)
- Kosher salt
- 1 small shallot, finely chopped
- 2 tbsp. Champagne or white wine vinegar
- Freshly ground black pepper
- ⅓ cup olive oil
- 1 bunch asparagus, sliced thinly lengthwise on a mandoline
- 2 cups trimmed watercress or arugula
- ½ cup mint leaves
- 2 tbsp. tarragon leaves
- 2 tbsp. chive blossoms (optional)
1.) Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.
2.) Cook fava beans in a large saucepan of boiling salted water untiltender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
3.) Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.
4.) Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms, if using.