Vegan + gluten free! This green pea ricotta spread is perfect for spring. Spread it over toast or serve it with raw veggies for a crudité platter.Read more
Spring has sprung here on the east coast - finally! Warm weather. Sunny skies. Flowers blooming. It inspires me to brighten up my menus to reflect all the wonderful seasonal veggies that are available at the farmer's market right now.
Raw veggies can be dressed up easily to look quite unique, lovely and enticing. This salad is perfect for backyard barbecues, dinner parties, luncheons or a simple family dinner together. In fact, it's a favorite make-ahead salad that I enjoy during the week for a quick lunch at home. It looks beautiful and is super quick to make and is quite a versatile recipe using what veggies you have on hand already.
The ribbon slices of various vegetables can be achieved with a mandoline, if you have one, or by using a simple vegetable peeler which also works perfectly as well. Extra veggies that cannot be sliced in a ribbon fashion, can be diced and added to the salad along with some toasted nuts if you desire.
The vinaigrette was meant to add a citrus punch of brightness to the dish. You can use lemons, limes or oranges - whatever you have on hand. Fresh juice works best for the most impactful flavor. So let's get onto this delicious recipe. I hope you enjoy it as much as we do.
2 zucchini, washed and ends trimmed
1 yellow zucchini, washed and ends trimmed
3 large carrots, (I had rainbow carrots on hand that I used), peeled and ends trimmed
8 asparagus spears, washed & tough ends trimmed and then the sliced on the diagonal
3 spring onions, washed, ends trimmed and then diced on the diagonal
Set your mandoline, if using, on the thinnest setting. Using the hand guide, start slicing your veggies and add them to a large bowl. Proceed with each new vegetable. Hand slice your asparagus and spring onions.
My bowl of freshly sliced ribbon vegetables. Add your sliced onions and asparagus.
Ingredients for the vinaigrette:
3 tablespoons of orange juice (I used blood oranges)
2 tablespoons of fresh lime juice
1 tablespoon of Dijon mustard (I prefer Maille)
2.5 teaspoons of olive oil
1 teaspoon of red wine vinegar or champagne vinegar
1/4 teaspoon of salt
Freshly cracked pepper
Into a container that has a secure lid, add all of your ingredients. Place the lid on tight and shake vigorously until the vinaigrette is blended.
Spoon your dressing atop of your vegetable salad. Toss the vegetables in the vinaigrette to coat evenly and serve.
Toasted pine nuts
Chopped pecans or walnuts