Everything we love about Spring veggies in a bowl: fresh, vibrant, crunchy and nutritious!
Serves 3-5 (depending on portion size).
5 oz butter lettuce
1/4 cup fresh parsley, leaves only
1 carrot, peeled and shaved lengthwise (a vegetable peeler is the best tool for this)
3-4 red radishes, sliced thin (highly recommend a Benriner for this)
1/2 cup peas (fresh or frozen)
1/4 toasted sliced almonds
Lemon Vinaigrette
Juice of 1 lemon
1/2 cup olive oil
1 Tbsp dijon mustard
1/2 tsp honey
Salt & Pepper to taste
In a large bowl, toss to combine butter lettuce, parsley leaves, carrot ribbons, sliced radishes, peas and sliced almonds. In a separate bowl, whisk to combine lemon juice, olive oil, dijon mustard, honey, salt and pepper. Toss the salad in enough vinaigrette to lightly coat the lettuce and enjoy! This is a fabulous lunch option if served with a little added protein (chickpeas, grilled chicken, tofu, salmon, etc!).