Spring sure is stubborn this year. But at least the rain allows you to really appreciate the days filled with sunshine! Time to get out and enjoy the warmer weather. This bright and fresh salad is wonderfully portable food. It makes a lovely addition to a picnic spread, or toss it in the cooler for your next road trip for a healthy option on the go.

Lemony Spring Picnic Salad

Serves: 4 Prep Time: 10 minutes Cook time: approx. 10 minutes Total time: 20 minutes

1.5 cups uncooked pearl couscous

1 cup chicken or vegetable stockLEMONY SPRING PICNIC SALAD RECIPE AND PHOTOS BY EMILY TANAKA00002

1/2 lb asparagus stalks

1 pint cherry tomatoes

3/4 cup green peas

4 stalks green onion

4 tablespoons fresh dill, finely chopped

1 lemon, juice and zest

2 tablespoons extra virgin olive oil or avocado oil

2 tablespoons white balsamic vinegar

salt and pepper to taste

Cook the couscous according to the package directions, substituting the stock for one cup of the water (be sure to add the rest of the water required). Rinse immediately under cold water to stop the cooking process.

Bring some water to boil in a large saucepan. Trim the tough ends off the asparagus. If the stalks are thick, peel them first. Cut into 1/2” pieces. Add with peas to water and cook for about 3 minutes, or until tender. Again, rinse immediately under cold water to stop the cooking process.

Trim the ends and finely chop the green onion. Halve the cherry tomatoes. Whisk the dill, lemon juice, zest, olive oil, white balsamic and salt and pepper together in a small bowl.

Toss all ingredients together, keeping cool until serving. Leftovers should be stored in the fridge for up to 3 days. Enjoy!

 


Emily is a foodie, photographer and recipe developer. Formerly an executive catering specialist, Emily is now combining her passions for food and photography in a new website launching early Fall 2017. Stay tuned!

 

 

 

 

 

 

 

 

 

 

 

 

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