Spring Vegetable Salad
The rain has finally stopped and the warm weather is here. That can only mean one thing: fresh spring vegetables! This year, I have decided to forgo the CSA from Strites’ Orchard and instead, try and purchase fruits and veggies from different farm stands and markets in the area. I do love Strites’ though so that’s where all of the veggies in today’s recipe comes from.
Spring vegetables are my favorite and this green spring vegetable salad is full of asparagus, cucumbers, zucchini, and white radishes. I like to blanch my asparagus first so it’s not so crunchy, but if you like raw asparagus, go for it.
As usual, the goat cheese in this recipe comes from Camelot Valley. It’s completely optional, but I highly recommend it.
Spring Vegetable Salad
Ingredients
- 10 stalks asparagus cut in 1-2" pieces and blanched
- 6 radishes sliced thin
- 1 cucumber sliced
- 1 zucchini sliced
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup goat cheese crumbled
- salt and pepper
Instructions
- Toss all the vegetables in a bowl.
- Make the vinaigrette by mixing the olive oil and balsamic vinegar together. Season with salt and pepper.
- Mix into the vegetables.
- Top with goat cheese crumbles.
- Chill before serving.
You can serve this salad as an afternoon snack, as a side with dinner, or take it to a picnic or two. Letting the vegetables marinate in the olive oil and balsamic allows them time to soak up the flavors from the vinaigrette.