Thanks for joining Sarah and me for Meatless Monday today. It’s finally starting to feel like spring around here and that means that all the great spring veggies are out. Carrots just epitomize Easter and Passover so this week I’ve taken a few of my favorite veggies and combined them into one delicious, easy and healthy Carrot “rice”, Asparagus and Fresh Pea Salad.
Carrot “rice”, Asparagus and Fresh Pea Salad
Carrots are so versatile aren’t they? For this salad, I’ve simply shredded or riced them to create different textures. There is no need to cook them first. You can also usually find carrots already shredded in your regular grocery store.
Asparagus and fresh peas are in season right now which means they are also priced really well and perfect for spring salads. For this Carrot “rice”, Asparagus and Fresh Pea Salad, I’ve blanched or steamed them for just a few minutes to keep their crunch. Then simply cool and add right into the salad. Easy as pie! I added in some Pistachio nuts and pumpkin seeds for a little crunch.
I am a fan of a simple vinaigarette for veggie salads like this one. Lemon, honey,Dijon mustard and a splash of orange juice offer the perfect light drizzle to finish off this Carrot “rice”, asparagus and Fresh Pea Salad. You can leave it on the side and toss when ready to serve. Healthy, fresh and light! The perfect salad side for Easter or Passover or lunch any day of the week. So easy to make and take along anywhere.
This Carrot “rice”, asparagus and fresh pea salad should please everyone at your table as it is vegan, gluten free and dairy free. Everyone wins!
- 2 lbs of carrots
- 1 bunch of asparagus
- 2 Cups of fresh peas
- 3/4 C pistachio nuts
- 1/2 C pumpkin seeds (salted or unsalted)
- Lemon Vinaigrette:
- juice of 2 lemons
- 2 Tbl white balsamic vinegar
- 1 Tbl honey
- Splash of orange juice
- 3/4 tsp Dijon Mustard
- 5 tbl EVOO Olive Oil
- salt & pepper to taste
- prepare dressing ingredients whisk and chill
- For salad:
- Shred or rice the carrots
- meanwhile blanch or steam the asparagus and peas for about 3 min
- let cool and combine with the carrot rice
- Sprinkle on the pistachios and pumpkin seeds
- Drizzle on the Lemon Vinaigrette and serve
Tell me, are you hosting Easter or Passover dinner? What are you cooking up this week?