vegan spring salad

After a hard <a href=/articles/2016/10/long-weekend-workout-part-one>workout</a>, it's tempting to choose <a href=/articles/2016/08/no-cook-post-workout-recipes>no-cook</a> foods like <a href=/articles/2017/03/takein-chinese>takeout</a>. In this series, chefs show you how to refuel with a healthy dinner that comes together in half an hour or less."What’s ideal about this <a href=/articles/2017/03/spring-salad>salad</a> is that you can swap the ingredients listed for whatever you have in your fridge like roasted potatoes from other dishes or a big batch that you make at the beginning of the week. You can also add in anything you grab from the <a href=/articles/2017/03/sustainable-foodbox-roundup>farmer’s market</a>. Then, doctor it with a few frozen staples for a quick <a href=/articles/2016/08/no-cook-post-workout-recipes>weeknight meal</a>," says chef <a href=http://ashtonkeefe.com target=_blank>Ashton Keefe</a>. Peas are a surprising source of protein at eight grams per cup, but feel free to add tofu or chicken (if you do eat meat) for more of a boost. "A simple squeeze of lemon, drizzle of olive oil, and a little sprinkle of salt is all you need for the perfect dressing," Keefe adds.Serves 4-6Ingredients: 4-5 cups spinach 1 handful new potatoes, pre-roasted and cut in half 1 bunch asparagus, peeled using a peeler 2-3 radishes, peeled on a peeler or mandolin ½ red onion, thinly sliced Few sprigs parsley and dill (or any herbs on hand) 1 cup frozen peas, defrosted Salt 1 lemon, juiced 3 tablespoons extra virgin olive oilDirections: In a large bowl layer spinach, new potatoes, asparagus, radishes, onion, herbs, and peas. Sprinkle generously with salt and dress with lemon juice and olive oil. Toss and enjoy.Also in this series: <a href=/articles/2017/05/one-pan-broiler-lamb-chops>One-pan Lamb Chops</a> and <a href=/articles/2017/05/salmon-patties>Salmon Burgers</a>

Vegan spring salad

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