Title
Spring salad with buttermilk dressing
Make this vibrant, vitamin-packed dish using fresh veggies from your local farmers market.
Cook Time
10 minutes
Health Benefit
Ingredients
2
stalks asparagus
1 small
carrot, shredded
1-2
radishes, thinly sliced, optional
1
beets, sliced
1/3
avocado, sliced thinly
¼ cup
pea shoots
1 Tbsp unsalted
pumpkin seeds
Directions
- In a small bowl, whisk together the vinegar or lemon juice with the mustard powder until powder is dissolved. Whisk in the buttermilk, garlic, and honey until well-combined. Add the herbs and black pepper; whisk well and set aside.
- Arrange the asparagus, carrot, radishes, beet, avocado, and pea shoots on a plate. Drizzle with the dressing and sprinkle with pumpkin seeds.
Recipe Nutrition
Calories
223
Fat
12
Saturated fat
2
Sodium
209
Carbs
25
Protein
8
Fiber
8
