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Sautéed Spring Vegetable Salad – Fresh, Easy & Packed with Flavor

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Sautéed Spring Vegetable Salad is a vibrant, healthy dish made with fresh asparagus, zucchini, peas, and radishes tossed in a zesty lemon-Dijon dressing. It’s light, colorful, and bursting with seasonal flavor — perfect as a side or main meal.

  • Author: Catherine
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad, Side Dish
  • Method: Sautéing
  • Cuisine: American / Seasonal
  • Diet: Vegetarian

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 bunch asparagus, trimmed and chopped
  • 1 zucchini, sliced into ribbons or half-moons
  • 1 cup sugar snap peas or green peas
  • 1/2 cup sliced radishes
  • 1 cup baby spinach or arugula
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 teaspoon lemon zest

For the Lemon-Dijon Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper, to taste

Instructions

  1. Wash and trim all vegetables. Cut asparagus into 2-inch pieces and slice zucchini into thin ribbons or half-moons. Blanch peas for 1 minute, then cool in ice water to retain color.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add asparagus and zucchini and sauté for 3–4 minutes until slightly tender.
  3. Add peas, radishes, and garlic, and cook for another 2–3 minutes, stirring frequently. Season with salt, pepper, and lemon zest. Remove from heat.
  4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper to make the dressing.
  5. Place sautéed vegetables and spinach in a large bowl. Drizzle with dressing and toss gently until well coated.
  6. Top with optional feta cheese, toasted nuts, or avocado. Serve warm, chilled, or at room temperature.

Notes

  • Do not overcook the vegetables — they should remain bright and crisp.
  • Use fresh lemon juice for the dressing for the best flavor.
  • Add toasted nuts, feta, or avocado for extra texture.
  • For a vegan version, use maple syrup instead of honey.
  • Store leftovers in an airtight container for up to 3 days.
  • Make the dressing ahead and toss with the veggies just before serving.

Nutrition

Find it online: https://recipeshots.com/sauteed-spring-vegetable-salad/