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

Photography by Jillian Guyette. Recipe development by Robert Luessen.


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


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



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.

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