Spring Veggie Salad
A bright lemon poppy seed vinaigrette tops this easy dish.
“Add a side of quinoa or your favorite grain and this becomes the perfect post-workout meal,” says Philadelphia-based recipe developer Robert Luessen. You can also experiment with different plant-based protein sources such as tofu or lentils.
This recipe is part of our meal prep series. Click here for the full plan.
For the dressing
- 1/4 cup fresh lemon juice
- 1 tablespoon champagne vinegar
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 1 teaspoon poppy seeds
- 1/2 cup olive oil
For the salad:
In a small bowl, whisk to combine lemon juice, vinegar, honey, lemon zest, and poppy seeds. Continue whisking and slowly drizzle in olive oil until dressing is emulsified and well-combined. Season to taste with salt and pepper, then store dressing in an airtight container.
Place asparagus, snap peas, arugula, and radish in a separate container. Place the six-minute egg in a separate airtight container and store everything in the fridge.
Place veggies in a bowl and toss with the vinaigrette. Top with the six-minute egg and season with salt and pepper as desired.