Spring Salad

I love all things spring, especially the green veggies!! Spring time to us means the start of sunny warm weather, fishing in the boat with our kids and not many people around the beaches.

With a fresh catch of squid it calls for a fresh salad of vegetables picked from the garden when we get home after our hard morning fishing!

Although this salad is simply delicious on it own or with any other protein, I do love the freshness with seafood.

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Spring Salad

Recipe by Stay at Home Mum

0.0 from 0 votes

A colorful mix of crisp greens, seasonal vegetables, and light dressing. Fresh, zesty, and ideal as a side dish or healthy lunch.

Course: SaladsCuisine: ItalianDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

0

minutes

Calories

120

kcal

Total time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 Bunch Asparagus chopped into 3 (removing woody end)

• 2 Broccoli heads chopped small

• 1 Zucchini, thinly slice with vegetable peeler

• 1 cup Fresh Peas

• 1 cup Radish thinly sliced with vegetable peeler

• 1/2 bunch dill, chopped

• 1/2 Bunch Parsley, chopped

• 1 tbsp Olive oil

• Salt and pepper

Directions

• Blanch the asparagus, broccoli and peas in boiling water for 3-4 minutes the rinse under cold water.
• Place the zucchini in a salad bowl, add blanched vegetables and radish
• Drizzle with olive oil and add salt and pepper
• Toss well

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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