A vibrant and refreshing Sautéed Spring Vegetable Salad, perfect for showcasing seasonal produce with a zesty dressing.

Zucchini

Asparagus

avocado oil

kosher salt

cracked black pepper

crumbled feta cheese

freshly chopped dill

salted pistachios

extra virgin olive oil

fresh squeezed lemon juice

white wine vinegar

Dijon mustard

honey

In a large skillet, heat the avocado oil over medium heat. Add the zucchini and asparagus, seasoning with kosher salt and cracked black pepper. Sauté for about 5-7 minutes until the vegetables are tender.
Remove the skillet from heat and let the vegetables cool slightly. Then, transfer them to a salad bowl.
Add the crumbled feta cheese, chopped dill, and crushed pistachios to the bowl with the sautéed vegetables.
In a separate bowl, whisk together the extra virgin olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, kosher salt, and cracked black pepper until well combined.
Drizzle the dressing over the salad ingredients in the bowl and toss gently to combine. Serve immediately.

Feel free to add any seasonal vegetables you like! Adjust the dressing ingredients to suit your taste.

Keywords: Sautéed Spring Vegetable Salad, healthy salad, spring vegetables, feta cheese, easy recipes