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Spring Vegetable Sauté Salad: A Fresh Delight Today!

A fresh and vibrant Spring Vegetable Sauté Salad that highlights seasonal vegetables, perfect for a light meal or side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Add the asparagus, snap peas, and carrots to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
  4. Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they are slightly softened.
  5. Season the vegetables with salt, pepper, and lemon juice. Toss to combine.
  6. Remove from heat and stir in the fresh basil.
  7. If desired, sprinkle feta cheese on top before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 5mgSodium: 200mgFiber: 2gSugar: 3g

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.

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