Fresh Spring Vegetable Salad

Recipes by Chef Steph

Chef Steph

Fresh Spring Vegetable Salad

A salad that goes way beyond the lettuce!


Fresh Spring Vegetable Salad
  • 6 ounces - radishes, sliced thinly crosswise
  • 6 ounces - cucumbers, cut into 1/4-inch dice
  • 8 ounces - asparagus
  • 4 ounces - fresh mozzarella, sliced or pearl sized balls
  • 3 - stalks young garlic, white and light green parts only, finely minced
  • 4 tablespoons - extra-virgin olive oil, more to taste
  • 1 tablespoon - white balsamic vinegar
  • 1 tablespoon - lime juice
  • 1/2 teaspoons - lime zest
  • 1 pinch - salt and pepper
  • 1 - handful micro greens to garnish (optional)
Prep time
15 minutes
Cook Time
3 to 6


  1. Snap off the tips of the asparagus and slice them into thin slices. Using a vegetable peeler, shave the remaining spears into long, thin shavings.
  2. Prepare the vinaigrette. Combine the vinegar, lime juice, and lime zest in a small bowl and slowly whisk in olive oil until well blended. Add the young garlic and season generously with salt and pepper. (Taste and adjust the acidity and seasoning according to your taste.)
  3. Arrange the radishes, cucumber and asparagus on a plate Top with mozzarella slices and vinaigrette. Serve!

More Recipes