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🍽️ Colorful Spring Vegetable Salad

257 kcal · 30 min · 4 servings

Ingredients

• 300 g young carrots
• 300 g small white turnips
• 300 g cauliflower florets
• 300 g thin green asparagus spears
• 200 g green beans
• 150 g snow peas
• 2 lighter savoy cabbage leaves
• 1 handful leaf spinach
• 4 tbsp white wine vinegar
• 2 tbsp lemon juice
• 6 tbsp rapeseed oil
• salt
• pepper from the mill
• chervil (for garnish)

Instructions

1. 1. Wash the carrots and peel them. Leave a small piece of the green leaf stem attached.
2. 2. Wash the navets (a type of root vegetable) and clean them. Leave some green attached as well.
3. 3. Break the cauliflower into small florets. Cut them into even smaller pieces if necessary.
4. 4. Wash the asparagus. Trim off the woody ends.
5. 5. Wash the green beans. Trim them and cut off the ends.
6. 6. Wash the snow peas. Cut off the ends as well.
7. 7. Cut the savoy cabbage into smaller pieces if necessary.
8. 8. Wash the spinach. Remove any damaged or wilted leaves. Spin it dry.
9. 9. Bring a pot of salted water to a boil.
10. 10. Cook the carrots, navets, cauliflower, asparagus, and green beans in the boiling water for about 8 minutes.
11. 11. Cook the savoy cabbage and snow peas for 4 minutes in the same water.
12. 12. Drain all the vegetables. Shock them with cold water to stop the cooking process.
13. 13. Let the vegetables drain well.
14. 14. Whisk together vinegar, lemon juice, oil, salt, and pepper in a bowl.
15. 15. Toss the drained vegetables with the dressing mixture.
16. 16. Garnish the salad with chervil and serve.

Nutrition per serving

• kcal: 257
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 19 g