A Colorful Summer Veggie Salad

After 3 months of cooking at home, our old faithful recipes are starting to look a little dull. So much so that most nights we give in and order take out which is not the best solution several nights in a row.

I’m always hesitant to try new recipes. I know that it’s going to take SO much longer and there is always the chance it’s not even going to be good. So, our team decided to test out a few simple salads + dressings and bring the results to you.

This colorful and refreshing mix comes at the perfect time. It will be a great side at your next bbq or can stand on it’s own as a vegetarian main dish with it’s added protein from the eggs and peas. Here’s how we created our new favorite summer salad!

Asparagus and Pea Salad - A Fabulous Fete

Vegetable Packed Summer Salad - A Fabulous Fete

the recipe

ingredients:

(all veggies to taste, use as many as you’d like!)

Spring Mix (or greens of your choice)
Asparagus
Peas
Watermelon Radish
Baby Carrots
Goat Cheese
Sliced Almonds
Hard Boiled Eggs
1 Lemon
1/3 cup Extra-Virgin Olive Oil
1 tbsp. Honey
Salt + Pepper

Instructions:

Prep your veggies by halving the asparagus and trimming the ends, thinly slicing the watermelon radish + carrots.
Asparagus and peas can be blanched or kept both raw to give an extra fresh crunch.
Add the spring mix, sliced watermelon radishes, baby carrots, chopped hard boiled eggs, almonds and crumbled goat cheese to a bowl or plate. Top with the asparagus and peas.
Combine juice from one lemon, 1/3 cup EVOO, 1 tbsp honey and salt and pepper to taste for your dressing.
Top salad with a drizzle of dressing, edible flowers, and salt and pepper to taste.
Enjoy!