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Sautéed spring vegetable salad with vibrant seasonal greens and colorful veggies.

Sautéed Spring Vegetable Salad

Bright, quick, and utterly satisfying, this salad highlights spring zucchini and asparagus with a tangy dressing, salty feta, and crunchy pistachios.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 tablespoons avocado oil For sautéing.
  • 2 medium zucchini, sliced ¾–1 inch thick Choose medium, firm zucchini.
  • 2 bundles asparagus, cut into 2-inch lengths Look for bright green stalks.
  • 1 pinch kosher salt
  • 1 few turns cracked black pepper
  • ⅓ cup crumbled feta Adds creaminess and tang.
  • ⅓ cup salted pistachios, lightly crushed For crunch and toasty notes.
  • 2–4 tablespoons fresh dill, roughly chopped
For the dressing
  • ¼ cup extra virgin olive oil For dressing.
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 pinch kosher salt
  • 1 few turns cracked black pepper

Method
 

Preparation
  1. Trim the ends of the zucchini and slice into ¾–1 inch rounds.
  2. Trim the woody ends of the asparagus and cut into 2-inch pieces.
  3. Roughly chop dill, crush pistachios, and crumble feta.
Make the Dressing
  1. Whisk together olive oil, lemon juice, white wine vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
Sauté the Vegetables
  1. Heat avocado oil in a large skillet over medium-high heat until shimmering.
  2. Add zucchini and asparagus, season with salt and pepper, and cook undisturbed for 2–3 minutes.
  3. Toss and cook another 1–2 minutes until tender-crisp.
Assemble
  1. Transfer vegetables to a serving bowl, drizzle dressing over, and toss gently.
  2. Scatter feta, pistachios, and dill on top. Serve warm or at room temperature.

Notes

Store in an airtight container for up to 3 days. Enjoy warm, at room temperature, or chilled with grains. This salad does not freeze well.