Salad

Spring salad with buttermilk dressing

Make this vibrant, vitamin-packed dish using fresh veggies from your local farmers market.

Cook Time

10 minutes

Ingredients

Salad

2

stalks asparagus

1 small

carrot, shredded

1-2

radishes, thinly sliced, optional

1

beets, sliced

1/3

avocado, sliced thinly

¼ cup

pea shoots

1 Tbsp unsalted

pumpkin seeds

Dressing

1 Tbsp

white vinegar

½ tsp

dry mustard

¼ cup

low-fat buttermilk (or 1 cup skim milk + 1 tablespoon lemon juice)

1

garlic clove, minced

½ tsp

honey

1 tsp

fresh thyme, rosemary, or other herbs

¼ tsp

black pepper, freshly ground

Directions

1. In a small bowl, whisk together the vinegar or lemon juice with the mustard powder until powder is dissolved. Whisk in the buttermilk, garlic, and honey until well-combined. Add the herbs and black pepper; whisk well and set aside.
2. Arrange the asparagus, carrot, radishes, beet, avocado, and pea shoots on a plate. Drizzle with the dressing and sprinkle with pumpkin seeds.

Nutrition Information

Sodium	209 mg
Saturated fat	2 g
Protein	8 g
Fiber	8 g
Fat	12 g
Carbs	25 g
Calories	223

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