Now is the perfect time of year for a spring salad! A classic spring salad features tasty, in-season vegetables including crisp asparagus, crunchy radishes, and sweet peas. Unfortunately, I did not have peas on hand, but the salad was still so delicious and fresh! And savory goat cheese balls really put this salad over the top!
INGREDIENTS
~Serves 2~
-2 handfuls arugula and spinach mix
-1 small zucchini
-4-5 radishes
-1/2 bunch asparagus
-1/4 cup cooked peas
-4oz goat cheese (from a goat cheese log)
-1/4 cup roasted pistachios
-Juice of 1 lemon
-2 tablespoons sherry
-1/4 cup extra virgin olive oil
-Parmesan crushed tilapia (optional)
DIRECTIONS
1. I bought the tilapia from the freezer section to make my life a little easier! So if you are using pre-crusted fish, preheat oven first and cook tilapia according to package directions. Also, bring a pot of water to a boil.
2. While the fish cooks, trim the hard ends off of the asparagus spears and cut spears into thirds. Once the water is boiling, add the asparagus to the pot and boil for 3-4 minutes. Add cooked asparagus directly to an ice bath and then drain.
3. While asparagus cooks, thinly slice the radishes. Next, use a vegetable peeler to peel the zucchini into ribbons. Toss together the arugula and spinach mix, zucchini ribbons, sliced radishes, cooked peas, and cooked asparagus. Then plate onto two plates.
4. Cut the goat cheese into 8 equal pieces, then roll each piece into a ball. Chop the roasted pistachios and roll the balls in the pistachios, pressing the pistachios into the surface of the goat cheese. Top each salad with four pistachio crusted goat cheese balls.
5. To make a lemon-sherry vinaigrette, add the lemon juice, sherry, and extra virgin olive oil to a small mason jar. Shake to combine then drizzle over the salads. Serve the Parmesan crusted tilapia on the side.
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