Spring is here, and it’s the perfect time to celebrate vibrant, fresh vegetables! Inspired by Chef Sarah from Healthyish, I’m excited to share my adapted version of her delightful Asparagus and Zucchini Salad. This dish features a light and tangy lemon vinaigrette, topped with the bold flavors of blue cheese, crunchy pistachios, and fragrant dill. Let’s jump right into this scrumptious, seasonal salad!
Warm Asparagus, Zucchini Salad Tossed with Lemon Vinaigrette, cheese and Pistachios
This warm salad celebrates fresh, seasonal ingredients, featuring tender asparagus and zucchini sautéed to perfection. The light and tangy lemon vinaigrette brings a refreshing brightness to the vegetables, while the addition of crumbled blue cheese adds a rich, savory depth to each bite.
Ingredients
- 2 Zucchini
- 2 Bunches asparagus
- 1/2 tsp Kosher salt
- 1/2 tsp Pepper
- 1/4 cup Lemon Vinaigrette
- 1/3 cup Crumbled blue cheese You can substitute feta or goat cheese
- 1/3 cup Chopped pistachios
- 2 tbsp Fresh dill roughly chopped
Instructions
- Begin by washing the zucchini and asparagus. Trim the ends of the asparagus and cut into 2 inch long peices, and cut the zucchini into half-moons.
- Heat a skillet over medium heat and add the extra virgin olive oil. Once the oil is hot, add the zucchini. Sauté for about 3 minutes until it picks up a nice brown color.
- Add the asparagus to the skillet, along with the kosher salt and pepper. Cook for another 5-7 minutes, stirring occasionally, until both the zucchini and asparagus are tender but still crisp.
- A minute before it is done add the vinaigrette and toss.
- Transfer the salad to a serving dish or serve from your cast iron skillet and sprinkle with the crumbled blue cheese, chopped pistachios, and fresh dill.
- Serve warm and enjoy the burst of flavors from the asparagus, zucchini, and delicious toppings!
Tried this recipe?Let us know how it was!