Bright, crisp vegetables come together in this simple spring salad, finished with a light buttermilk dressing that adds richness without weighing it down. Featuring asparagus, beets, radishes and pea shoots, the dish highlights fresh produce at its peak and comes together in minutes, making it a heart-healthy option for lunch or as a side with dinner.
Spring Salad with Buttermilk Dressing
Ingredients:
• 2 stalks asparagus• 1 small carrot, shredded• 1 to 2 radishes, thinly sliced (optional)• 1 beet, sliced• 1/3 avocado, thinly sliced• 1/4 cup pea shoots
• 1 tablespoon unsalted pumpkin seeds
Directions:
- In a small bowl, whisk together the vinegar or lemon juice with the mustard powder until powder is dissolved. Whisk in the buttermilk, garlic, and honey until well-combined. Add the herbs and black pepper; whisk well and set aside.
- Arrange the asparagus, carrot, radishes, beet, avocado, and pea shoots on a plate. Drizzle with the dressing and sprinkle with pumpkin seeds.
Nutritional Information:
Calories: 223
Fat: 12
Saturated fat: 2
Sodium: 209
Carbs: 25
Protein: 8
Fiber: 8