How to Make Sautéed Spring Vegetable Salad

Prepare the Ingredients

Wash, dry, and remove the ends from the zucchini. Also, remove the hard portion from the bottom of the asparagus. Slice the zucchini 3/4 – 1-inch-thick slices. Slice the asparagus into 2-inch-long pieces. Add the salted pistachios to a Ziplock bag and gently pound them to lightly crush them. Finally, wash, dry, and roughly chop your fresh dill.

Make the Dressing

Combine extra virgin olive oil, white wine vinegar, fresh squeezed lemon juice, honey, Dijon mustard, kosher salt and cracked black pepper in a small mixing bowl. Whisk until well combined. Set aside.

Sauté the Vegetables

Heat a large sauteuse pan over medium high heat. Add two tablespoons avocado oil. Once the oil is hot, add the zucchini center side down so it can get a nice brown sear. Sauté for 3-4 minutes without moving.

Once lightly browned, flip the zucchini over and add the prepared asparagus. Season with a pinch of kosher salt and a few turns of cracked black pepper! GO VERY LIGHTLY on the kosher salt because the pistachios and feta cheese are already salty! Sauté for another 3-5 minutes or until the asparagus begins to soften. I like my asparagus al dente, but you can cook everything to your liking.

Also, if your asparagus is VERY thick like it can be sometimes, you can quickly blanch it in warm water for 2-3 minutes to help soften it before adding it to the pan. By softening THICK asparagus first, you will prevent the zucchini from getting too mushy in the pan!

Super thin asparagus might only need to sauté for a few minutes to be ready. So, keep any eye on everything and taste test periodically if you’re curious! If you do blanch it, make sure to part it dry with a paper towel before adding it to the pan!

Assemble

Once cooked to your liking, add the sautéed zucchini and asparagus to a serving dish and let it cool a touch. Then, top with crushed pistachios, crumbled feta, fresh chopped dill, and the lemon Dijon dressing. You can add as much or as little dressing as you desire. Taste for seasoning and enjoy! Best enjoyed immediately after tossing with dressing and still warm.

FAQs Frequently Asked Questions

Can I use olive oil instead? Yes, you can swap olive oil for avocado oil in this recipe.

What other nuts can I use instead of pistachios? You can swap toasted pine nuts or even crushed and toasted walnuts would work.

I don’t like fresh dill what other herbs can I use? You can use chopped parsley or mint would work nicely as well.

Storage

Leftover dressing can be stored in an airtight container in the refrigerator for 4-5 days. Leftover vegetables can be stored in an airtight container in the refrigerator for two to three days. Reheat in the microwave. Looking for more recipes? Try my Pan Fried Zucchini with Hot Honey and Feta. Other great options are my Creamy Whipped Feta, or Easy Guacamole.

Sautéed Spring Vegetable Salad

Yield: 6 servings

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

This warm sautéed spring vegetable salad is the perfect side dish for the spring and summer months. It incorporates seasonal fresh vegetables that are lightly sautéed and topped with crushed pistachios, crumbled feta, and fresh herbs. Lightly tossed with an addictive lemon Dijon vinaigrette, this warm salad is irresistible.

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Ingredients

Sautéed Spring Vegetable Salad

• ▢ 2 tablespoons avocado oil
• ▢ 2 medium zucchini, remove ends and slice ¾-1 inch thick pieces
• ▢ 2 bundles asparagus, remove bottoms and slice 2-inch long pieces
• ▢ pinch kosher salt, LIGHTLY season the vegetables
• ▢ few turns cracked black pepper, to taste
• ▢ ⅓ cup crumbled feta
• ▢ ⅓ cup salted pistachios, lightly crushed
• ▢ 2-4 tablespoons dill, fresh, roughly chopped

Lemon Dijon Dressing

• ▢ ¼ cup extra virgin olive oil
• ▢ 1 tablespoon lemon juice, fresh squeezed
• ▢ 1 tablespoon white wine vinegar
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon Dijon mustard
• ▢ pinch kosher salt, to taste
• ▢ few turns cracked black pepper, to taste

Equipment

• ▢
  1 sauteuse pan

Instructions 

How to Make Sautéed Spring Vegetable Salad

Prepare the Ingredients

• Wash, dry, and remove the ends from the zucchini. Also, remove the hard portion from the bottom of the asparagus. Slice the zucchini 3/4 – 1-inch-thick slices. Slice the asparagus into 2-inch-long pieces. Add the salted pistachios to a Ziplock bag and gently pound them to lightly crush them. Finally, wash, dry, and roughly chop your fresh dill.

Make the Dressing

• Combine extra virgin olive oil, white wine vinegar, fresh squeezed lemon juice, honey, Dijon mustard, kosher salt and cracked black pepper in a small mixing bowl. Whisk until well combined. Set aside.

Sauté the Vegetables

• Heat a large sauteuse pan over medium high heat. Add 2 tablespoons avocado oil. Once the oil is hot, add the zucchini center side down so it can get a nice brown sear. Sauté for 3-4 minutes without moving.
• Once lightly browned, flip the zucchini over and add the prepared asparagus. Season with a pinch of kosher salt and a few turns of cracked black pepper! GO VERY LIGHTLY on the kosher salt because the pistachios and feta cheese are already salty! Sauté for another 3-5 minutes or until the asparagus begins to soften. I like my asparagus al dente, but you can cook everything to your liking.
• Also, if your asparagus is VERY thick like it can be sometimes, you can quickly blanch it in warm water for 2-3 minutes to help soften it before adding it to the pan. By softening THICK asparagus first, you will prevent the zucchini from getting too mushy in the pan! Super thin asparagus might only need to sauté for a few minutes to be ready. So, keep any eye on everything and taste test periodically if you’re curious! If you do blanch it, make sure to part it dry with a paper towel before adding it to the pan!

Assemble

• Once cooked to your liking, add the sauteed zucchini and asparagus to a serving dish and let it cool a touch. Then, top with crushed pistachios, crumbled feta, fresh chopped dill, and the lemon Dijon dressing. You can add as much or as little dressing as you desire. Taste for seasoning and enjoy! Best enjoyed immediately after tossing with dressing and still warm.

Video

Notes

Also, if your asparagus is VERY thick like it can be sometimes, you can quickly blanch it in warm water for 2-3 minutes to help soften it before adding it to the pan. By softening THICK asparagus first, you will prevent the zucchini from getting too mushy in the pan!

Super thin asparagus might only need to sauté for a few minutes to be ready. So, keep any eye on everything and taste test periodically if you’re curious! If you do blanch it, make sure to part it dry with a paper towel before adding it to the pan!

Nutrition

Serving: 1serving or 1/6th of the entire dish with dressing, Calories: 205kcal, Carbohydrates: 7g, Protein: 3g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 7mg, Sodium: 110mg, Potassium: 254mg, Fiber: 1g, Sugar: 5g, Vitamin A: 208IU, Vitamin C: 13mg, Calcium: 60mg, Iron: 1mg

Course: Salad, Side Dish

Cuisine: American

Calories: 205