Sautéed Spring Vegetable Salad: Your New Favorite Healthy Side Dish
This warm sautéed spring vegetable salad features zucchini and asparagus lightly sautéed and topped with crushed pistachios, crumbled feta, fresh dill, and a bright lemon Dijon vinaigrette. A fresh, vibrant side dish perfect for spring and summer meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Saute
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons avocado oil
- 2 medium zucchini, ends removed and sliced into 3/4–1 inch pieces
- 2 bundles asparagus, trimmed and cut into 2-inch pieces
- Pinch kosher salt
- Cracked black pepper, to taste
- 1/3 cup crumbled feta
- 1/3 cup salted pistachios, lightly crushed
- 2–4 tablespoons fresh dill, roughly chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon vinegar (such as white wine vinegar)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Pinch kosher salt (for dressing)
- Cracked black pepper (for dressing)
Instructions
1. Wash and dry the zucchini and asparagus. Remove the ends from the zucchini and trim the woody ends from the asparagus.
2. Slice the zucchini into 3/4–1 inch thick rounds and cut the asparagus into 2-inch pieces.
3. Place the pistachios in a zip-top bag and gently crush them. Wash, dry, and roughly chop the fresh dill.
4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, vinegar, honey, Dijon mustard, kosher salt, and black pepper until well combined to make the dressing. Set aside.
5. Heat a large sauteuse pan over medium-high heat and add the avocado oil.
6. Once hot, place the zucchini cut-side down and sauté for 3–4 minutes without moving so they develop a golden sear.
7. Flip the zucchini, add the asparagus, and season lightly with kosher salt and cracked black pepper.
8. Continue sautéing for another 3–5 minutes until the asparagus is tender-crisp and the vegetables are cooked to your preference.
9. Transfer the sautéed zucchini and asparagus to a serving dish and allow them to cool slightly.
10. Top with crushed pistachios, crumbled feta, chopped dill, and drizzle with the lemon Dijon dressing.
11. Toss gently, taste for seasoning, and serve warm.
Notes
Best served warm immediately after tossing with the dressing.
Use salt sparingly because feta and pistachios already add saltiness.
If using very thick asparagus, blanch it in boiling water for 2–3 minutes first, then dry well before sautéing.
Very thin asparagus may only need a few minutes in the pan, so watch carefully to avoid overcooking.
Nutrition
- Serving Size: 1 serving
Find it online: https://paulakitchen.com/sauteed-spring-vegetable-salad/