Whether enjoyed as a side dish or a main course, our Spring Time Salad with Saffron Vinaigrette is sure to delight your taste buds and nourish your body with a refreshing mix of seasonal greens, juicy avocado, and tangy feta cheese crumbles. Topped with crunchy roasted chickpeas and dressed in a light saffron vinaigrette, it’s perfect for a warm spring day.
Spring Time Salad with Saffron Vinaigrette Recipe
Serves 4
INGREDIENTS
1 lb asparagus, tops only
1 cup sprouts
5 radishes, thinly sliced
1 cup feta crumbles
1 avocado, diced
1-2 cups roasted chickpeas
1/4 cup fresh dill sprigs
1 head butter lettuce
For the vinaigrette:
1/2 cup olive oil
1/4 cup apple cider vinegar
1 lemon, juiced
1 tbsp honey
1 tsp whole grain mustard
1 tsp saffron
INSTRUCTIONS
- In a mason jar, add vinaigrette ingredients together and shake well. Let sit for at least 1 hour or overnight for the saffron to infuse.
- Arrange salad ingredients on a platter and top with vinaigrette. Serve immediately.
Recipe, Styling, and Photography by Anna Calabrese
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