Peppery Spring Salad

Peppery Spring Salad could be just the gluten free recipe you've been looking for. This recipe serves 1. One serving contains 1324 calories, 74g of protein, and 40g of fat. For $3.7 per serving, this recipe covers 61% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. 45 people were glad they tried this recipe. Easter will be even more special with this recipe. If you have asparagus spears, butter beans, fennel bulb, and a few other ingredients on hand, you can make it. A few people really liked this salad. It is brought to you by Lemons and Anchovies. With a spoonacular score of 99%, this dish is amazing. Try Peppery Vegetable Salad, Peppery, Tangy Corn Salad, and Peppery Chicken Pasta Salad for similar recipes.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the asparagus, fennel slices, olive oil, lemon juice and salt in a shallow bowl and let marinate for around 30 minutes. This is not absolutely necessary but makes the salad better in my opinion.After the wait time, add the butter beans to the bowl and toss. Transfer to a plate and top with the sprouted radish seeds, watercress (if using) and shaved Parmesan. Finish with a drizzle of olive oil.

 

Step by step:

1. Combine the asparagus, fennel slices, olive oil, lemon juice and salt in a shallow bowl and let marinate for around 30 minutes. This is not absolutely necessary but makes the salad better in my opinion.After the wait time, add the butter beans to the bowl and toss.

2. Transfer to a plate and top with the sprouted radish seeds, watercress (if using) and shaved Parmesan. Finish with a drizzle of olive oil.

Nutrition Information:

covered percent of daily need