Spring Veggie Salad

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.

Serves 1

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
  • Salt
  • Pepper

For the salad:

  • 1 bunch asparagus, stems trimmed, blanched
  • 2 cups snap peas, blanched
  • 1 cup arugula
  • 1 cup radish, cleaned and quartered
  • 1 six-minute egg
  • 3 tablespoons lemon poppy seed vinaigrette

Directions

  1. 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.

  2. 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.

To Serve

  1. Place veggies in a bowl and toss with the vinaigrette. Top with the six-minute egg and season with salt and pepper as desired.

Photography by Jillian Guyette. Recipe development by Robert Luessen.