Spring Salad with Asparagus, Zucchini, and Hazelnuts with a Lemon Vinaigrette
I made this easy spring salad with asparagus, zucchini, and hazelnuts with a Lemon vinaigrette salad recipe I adapted from one I found on Proud Italian Cook. This spring salad was beautiful, light, lemony, and delicious and paired well with the pork and garlic rice. My husband and daughter also thought it was a nice, light, & tasty salad, but my son said it was “just okay, but not my favorite.”
Spring Salad with Asparagus, Zucchini, and Hazelnuts with a Lemon Vinaigrette
Lemon Vinaigrette:
- 2 tbsp vegetable oil
- 2 tbsp olive oil
- ¼ cup fresh lemon juice (about 1 large lemon)
- Zest from 1 lemon
- 1 tsp Dijon mustard
- ½ tsp honey, to taste
- 2 cloves of garlic, minced
- Sea salt and freshly cracked black pepper, to taste
Spring Salad
- 5-6 thick stalks of asparagus, woody ends trimmed
- Olive oil, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 cups butter lettuce
- 2 cups baby spinach and arugula
- 1 small zucchini, shaved (with vegetable peeler)
- 2 radishes, (shaved with vegetable peeler)
- ¼ cup fresh (or frozen & thawed) peas
- ¼ cup toasted hazelnuts
- Fresh parmesan, shaved
How to Make a Spring Salad with Asparagus, Zucchini, and Hazelnuts with a Lemon Vinaigrette
Make the lemon vinaigrette by combining the vegetable oil, olive oil, lemon juice, lemon zest, Dijon mustard, and honey, to taste, minced garlic, and sea salt & freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle.
Make the spring salad by preheating the oven to 375 degrees.
Place the asparagus on the baking sheet, drizzle a bit of olive oil on the spears, then season with sea salt & freshly cracked pepper, to taste; toss to coat.
Place into the oven to roast for 5-7 minutes, until the raw taste is gone but still rather firm. Remove from the oven and place on a plate to cool. Once cool, shave with a vegetable peeler or slice thinly with a knife.
Combine the butter lettuce with the spinach and arugula in a bowl, along with the shaved asparagus, zucchini, radish slices, and peas; drizzle with some well-whisked lemon vinaigrette, to taste. Gently toss the salad to coat it, then pour into a serving bowl.
Top with the toasted hazelnuts and some shaved parmesan, and season with sea salt and freshly cracked pepper, to taste. Serve immediately with additional vinaigrette and lemon wedges on the side. Enjoy.
Equipment
Ingredients
Lemon Vinaigrette:
- 2 tbsp vegetable oil
- 2 tbsp olive oil
- ¼ cup fresh lemon juice (about 1 large lemon)
- Zest from 1 lemon
- 1 tsp Dijon mustard
- ½ tsp honey, to taste
- 2 cloves of garlic, minced
- Sea salt and freshly cracked black pepper, to taste
Spring Salad
- 5-6 thick stalks of asparagus, woody ends trimmed
- Olive oil, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 cups butter lettuce
- 2 cups baby spinach and arugula
- 1 small zucchini, shaved (with vegetable peeler)
- 2 radishes, (shaved with vegetable peeler)
- ¼ cup fresh (or frozen & thawed) peas
- ¼ cup toasted hazelnuts
- Fresh parmesan, shaved
Instructions
Lemon Vinaigrette:
- Make the lemon vinaigrette by combining vegetable oil, olive oil, lemon juice, lemon zest, Dijon mustard, honey, to taste, minced garlic, and sea salt & freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle.
Spring Salad:
- Make the spring salad by preheating the oven to 375 degrees.
- Place the asparagus on the baking sheet, then drizzle a bit of olive oil and season with sea salt & freshly cracked pepper, to taste; toss to coat.
- Place into the oven to roast for 5-7 minutes, until the raw taste is gone but still rather firm. Remove from the oven and place on a plate to cool. Once cool, shave with a vegetable peeler or slice thinly with a knife.
- Combine the butter lettuce with the spinach and arugula in a bowl, along with the shaved asparagus, zucchini, radish slices, and peas; drizzle with some well-whisked lemon vinaigrette, to taste.
- Gently toss the salad to coat it, then pour into a serving bowl.
- Serve immediately with additional vinaigrette and lemon wedges on the side. Enjoy.
So interesting that the asparagus only gets slightly roasted. Looks quite refreshing!
Hard to beat a good salad. While out there a couple of years ago, we learned that OR is the hazelnut capital of the country.
What a terrific salad! We’re eating loads of them at the moment, and looking for new ideas. This one is a winner! Thanks.
This salad absolutely amazing @
What a fresh and tasty salad! this is. Love that you used hazelnuts.
Looks so fresh and springy!
I love asparagus so this would go down very well with me. Take care Diane
I made this for Easter dinner and the bowl was empty! I simplified a bit by picking up a container of spring mix. The veggie mix was great, and the dressing added a nice fresh note to the salad. It was wonderful and I’m sure I’ll be making it again!
Julie,
Thanks for letting me know! I’m so happy the salad was a big hit.
-Pam
This is really fabulous! A wonderful combination of flavors, thanks!