Description
A fresh and vibrant Spring Vegetable Sauté Salad that highlights seasonal vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups asparagus, trimmed and cut into 1-inch pieces
- 1 cup snap peas, trimmed
- 1 cup baby carrots, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- 1 tablespoon lemon juice
- ¼ cup fresh basil, chopped
- ¼ cup feta cheese, crumbled (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the asparagus, snap peas, and carrots to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
- Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they are slightly softened.
- Season the vegetables with salt, pepper, and lemon juice. Toss to combine.
- Remove from heat and stir in the fresh basil.
- If desired, sprinkle feta cheese on top before serving.
Notes
- For added crunch, consider tossing in some toasted nuts or seeds.
- You can substitute any seasonal vegetables you have on hand, such as zucchini or bell peppers, to customize the dish to your liking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg