10-vegetable salad with lemon vinaigrette

Delight in the fresh and vibrant flavors of a 10-vegetable salad with zesty lemon vinaigrette. Experience a burst of colors and tastes in every bite!

Ingredients:

• 3 tablespoons fresh lemon juice, preferably Meyer lemon
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped chervil or parsley
• 1 teaspoon honey
• Salt and freshly ground pepper
• 6 jumbo asparagus stalks, peeled
• 6 baby carrots, peeled and quartered lengthwise
• 1/2 cup sugar snap peas (60g), trimmed
• 4 cups packed assorted baby lettuce leaves or mesclun (90g)
• 4 radishes, julienned
• 2 white mushrooms, stemmed and thinly sliced
• 1 fennel bulb—halved, cored and thinly sliced
• 1 Kirby or Japanese cucumber, julienned
• 1 ripe Hass avocado, cut into 2-by-1/4-inch slices
• 1 cup pea sprouts or broccoli sprouts
• 1/4 cup raw cashew halves

Instructions:

1. Mix together the freshly squeezed lemon juice, olive oil, chervil, honey, salt, and pepper in a small bowl.
2. Boil salted water in a medium saucepan. Add the asparagus and carrots and cook until the asparagus is vibrant green and the carrots are just tender, which takes around 2 minutes. Remove the asparagus and carrots from the water using a slotted spoon and place them on a platter. Cook the sugar snap peas in the saucepan until they also turn bright green, approximately 30 seconds; then transfer them to the platter. Slice the sugar snap peas into thin strips. Cut the asparagus stalks in half lengthwise, and then halve the asparagus pieces horizontally.
3. Combine the lettuce, asparagus, carrots, sugar snap peas, radishes, mushrooms, fennel, cucumber, avocado, sprouts, and cashews in a large bowl. Pour the vinaigrette over the salad and mix well. Serve immediately.

Summary:

• Calories: 1247 kcal
• Fat: 101 g
• Protein: 24 g
• Carbs: 85 g
• Potassium: 3578 mg
• Magnesium: 309 mg