- 6 New Potatoes
- 12 ounces Green Beans
- 8 ounces Green Asparagus
- 8 oz Snap Peas
- 4 Radishes
- 0.3 cup, finely chopped Fresh Chives
Creamy Lemon Vinaigrette
- 2 Lemons
- 1 Tablespoon Sweet White Wine Vinegar
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Water
- 0.5 teaspoon Salt & Pepper
- 0.25 teaspoon Ground Black Pepper
I do love my greens and I am not just talking about lettuce or kale!
Green beans, snap peas and green asparagus are packed full of nutrients and pair well with any protein like chicken, fish, or red meat.
Usually, these vegetables are served hot and as a side dish but have you ever tried them cold and in a salad?
They are delicious, especially when they are in season during the spring and summer months.
This salad allows each of these ingredients to shine on their own and makes a beautifully, well-rounded, filling lunch or light dinner!
I highly recommend getting only organic ingredients.
Cook The Potatoes
Rinse and scrub the potatoes then add them to a large pot with water and bring to a boil.
Once the water is at a rolling boil, lower the the heat and let simmer until fork tender, about 10-20 minutes, depending on the size of your potatoes.
Once the potatoes are fully cooked transfer them in a bowl to cool.
Do not discard the water.
Steam The Green Beans and Asparagus
While the potatoes are cooling, bring your pot of water back to a rolling boil and add a steam basket on top of the pot, add the green beans and asparagus and steam for 2-4 minutes.
If you do not have a steam basket, simply add the vegetables to the water and boil for only 1 minute.
While the vegetables are cooking, grab a large bowl and fill with ice and water.
Once the vegetables are cooked, transfer the green beans and asparagus into the ice water.
This will stop the vegetables to continue from cooking and remain the bright, green color.
Allow the vegetables to cool in the ice water for 5 minutes then transfer onto a paper towel lined plate.
Carefully dry the vegetables, wash and scrub the radishes and snap peas and cut everything into bite-size pieces.
I like to cut everything at an angle.
For the radishes I use a mandoline slicer but you can simply user a sharp knife and cut as thinly as possible.
Once your potatoes are cool enough to handle, cut into bite size pieces as well.
I like to keep the skin on as it contains additional nutrients but you can discard if you like.
Make The Creamy Lemon Vinaigrette
Assemble The Salad