Spring Chopped Salad with Lemon Shallot Vinaigrette
Indulge in the vibrant flavors of spring with our Spring Chopped Salad. This delightful ensemble features a refreshing combination of finely chopped lettuce and Tuscan kale, tender asparagus, crisp sprouts, and the sweetness of sliced strawberries, all perfectly complemented by the crunch of toasted almonds.
Tossed together with a tangy and aromatic Lemon Shallot Vinaigrette, infused with the zest of fresh lemon, minced shallots, and a hint of Dijon mustard, this salad is a symphony of textures and tastes. Enjoy the freshness and vitality of spring with every forkful of this wholesome and flavourful salad.
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For the Salad
2 cups finely chopped lettuce
2 cups finely chopped tuscan kale
1/2 cup sprouts
2 cups chopped asparagus, 1 inch pieces
1/4 cup diced green onions
1 cup sliced strawberries
1/2 cup chopped almonds, toasted
1 cup frozen peas, defrosted
For the Lemon Shallot Vinaigrette
zest from one lemon
juice from one lemon
1 small shallot
1/4 cup olive oil
1 tsp sea salt
1/2 tsp pepper
1 tsp dijon mustard
Servings4
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
How To Make It
Blanch the asparagus: Bring a medium pot of water to a boil and once boiling add the chopped asparagus, cook for 1-3 minutes, until just tender. Drain and rinse under cold water or put in an ice bath for 1 minute. Set aside and gently pat dry. Season with a pinch of salt.
Make the vinaigrette: whisk together or shake in a jar all of the lemon shallot vinaigrette ingredients and set aside.
Finally, add all of the salad ingredients to a large salad bowl (chopped lettuce, chopped kale, sprouts, blanched asparagus, diced green onions, sliced strawberries, chopped almonds and defrosted peas). Drizzle the dressing over the salad, toss and enjoy!
