Spring Salad with Buttermilk Dressing
Make this vibrant, vitamin-packed dish using fresh veggies from your local farmers market
Cook Time
10 minutes
Ingredients
Salad
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
Dressing
1 Tbsp
white vinegar
½ tsp
dry mustard
¼ cup
low-fat buttermilk (or 1 cup skim milk + 1 tablespoon lemon juice)
1
garlic clove, minced
½ tsp
honey
1 tsp
fresh thyme, rosemary, or other herbs
¼ tsp
black pepper, freshly ground
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.
Nutrition Information
| Calories | 223 |
| Fat | 12 g |
| Saturated fat | 2 g |
| Sodium | 209 mg |
| Carbs | 25 g |
| Protein | 8 g |
| Fiber | 8 g |