Vegan Spring Salad with New Potatoes & Peas

Vegan Spring Salad with New Potatoes & Peas
Serves 4-6

Green is the new black. Load up this spring with veggies, vegetables and greens. Oh wait, are those the same thing? Not in this salad. What’s ideal about this salad is that you can throw whatever you have in your fridge, add it to what you grab at the farmer’s market and doctor it with a few frozen staples (peas!). Squeeze with lemon juice, drizzle with olive oil and sprinkle with salt – no need to dressing.

4-5 cups spinach
1 handful new potatoes, cut in half and roasted (can use from your dinner the night before!)
1 bunch asparagus, peeled using a peeler
2-3 radishes, peeled on the peeler or mandolin
½ red onion, thinly sliced
Few springs parsley and dill (use any extra herbs up)
1 cup frozen peas, defrosted
1 lemon
Extra virgin olive oil

In a large bowl layer spinach, roasted potatoes, asparagus, radishes, onion, herbs and peas. Sprinkle generously with salt and dress with equal parts lemon and olive oil. I like to think one squeeze is about the same as one glug. Toss and enjoy.

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