As the weather warms up, nothing says “spring” quite like a fresh and vibrant salad. Packed with seasonal vegetables and drizzled with a refreshing mint pesto, this Spring Vegetable Salad with Mint Pesto is the perfect way to welcome the new season. The crunchy vegetables, combined with the bright, herbaceous flavors of mint, make for a dish that’s both light and flavorful. It’s ideal as a side dish for a spring meal or a satisfying main course for a light lunch.
Ingredients:
For the Salad:
- 1 cup snap peas, trimmed
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup baby carrots, peeled and sliced
- 1 cup radishes, thinly sliced
- 1 cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup fresh peas (or frozen peas, thawed)
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup toasted pine nuts or almonds (optional)
For the Mint Pesto:
- 1 cup fresh mint leaves
- 1/4 cup fresh basil leaves (optional for added depth)
- 1/4 cup toasted pine nuts or almonds
- 2 tablespoons Parmesan cheese, grated
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
1. Prepare the Vegetables:
- Blanch the snap peas, asparagus, and baby carrots in boiling water for 2-3 minutes, until tender-crisp, then transfer them immediately into a bowl of ice water to stop the cooking process. This helps to preserve their color and crunch.
- Once the vegetables are cooled, drain and pat them dry. Set aside.
- Thinly slice the radishes, cucumber, and red onion. Halve the cherry tomatoes and set aside with the other vegetables.
2. Make the Mint Pesto:
- In a food processor or blender, combine the mint leaves, basil leaves (if using), pine nuts (or almonds), Parmesan cheese, and garlic. Pulse until everything is finely chopped.
- With the processor running, slowly add the olive oil in a steady stream until the pesto is smooth and creamy.
- Add the lemon juice, then taste and season with salt and pepper to your preference. If you prefer a thinner pesto, you can add a bit more olive oil or a splash of water to reach your desired consistency.
3. Assemble the Salad:
- In a large salad bowl, combine the blanched vegetables (snap peas, asparagus, and carrots) with the fresh vegetables (radishes, cucumber, cherry tomatoes, peas, and red onion).
- Toss gently to combine.
4. Dress the Salad:
- Drizzle the mint pesto over the salad and toss to coat all the vegetables evenly. You can start with a little pesto and add more to your liking.
5. Garnish and Serve:
- Top the salad with crumbled feta cheese and toasted pine nuts or almonds for added texture and flavor.
- Serve immediately, or refrigerate until ready to serve for a cool, refreshing dish.
Tips:
- Make Ahead: The mint pesto can be made a day ahead and stored in an airtight container in the refrigerator. Just be sure to give it a good stir before using it.
- Customize: You can substitute or add other spring vegetables such as peas, green beans, or even roasted baby potatoes for added heartiness.
- Add Protein: To make this salad more filling, consider adding grilled chicken, shrimp, or a boiled egg on top.
Conclusion:
This Spring Vegetable Salad with Mint Pesto is a celebration of fresh, seasonal produce, paired with a fragrant and zesty pesto that brings all the flavors together. It’s a light yet satisfying dish that’s perfect for a warm spring day. Whether you’re serving it as a side or making it the star of your meal, this salad will brighten up any table with its vibrant colors and bold, fresh flavors.
