• Lemon Vinaigrette:
  • 2 tbsp vegetable oil
  • 2 tbsp olive oil
  • ¼ cup fresh lemon juice
  • 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 Asparagus, ends trimmed
  • 2 cups butter lettuce (or romaine)
  • 2 cups Spinach (Kale can be used also)
  • 1 small Zucchini shaved (w/vegetable peeler)
  • 2 Radishes, thinly sliced
  • ¼ cup fresh Peas (or frozen & thawed)
  • ¼ cup of toasted Hazelnuts (or nut of your choice)
  • Shredded/shaved parmesan cheese
  • Olive oil to taste
  • Salt & pepper to taste
  • Preparation


  1. 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.
  2. Make the spring salad by preheating the oven to 375 degrees.
  3. Place the asparagus on the baking sheet then drizzle a bit of olive oil then season with sea salt & freshly cracked pepper, to taste; toss to coat. 
  4. 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. 
  5. 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. 
  6. Gently toss the salad to coat then pour into a serving bowl. Top with the toasted hazelnuts, and a bit of shaved parmesan, then season with sea salt and freshly cracked pepper, to taste. 
  7. Serve immediately with additional vinaigrette and lemon wedges on the side. Enjoy. 
Categories: Recipes


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