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Spring Vegetable Salad

Seasonal spring vegetables such as peas, asparagus and radishes are tossed with a fresh mint and a light, lemony vinaigrette. Skill Level: Intermediate

15 min Prep
25 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 120
Protein 3.8g
Total Carbohydrates 9.5g
Dietary Fiber 3.6g
Net Carbohydrates 5.9g
Sugar 3.6g
Total Fat 8.0g
Saturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0.0mg
Sodium 198.1mg
SmartPoints® 3.0


  • 3 cups snow peas, trimmed
  • 2 cups asparagus, cut into 1-inch pieces
  • 10 ounces frozen peas, thawed
  • 1/2 cup radish, thinly sliced
  • 2 Tablespoons chopped fresh mint
  • 2 Tablespoons toasted sesame seed, divided
  • 1/4 cup olive oil
  • 3 Tablespoons lemon juice
  • 2 teaspoons ground coriander seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt


  1. Bring a large saucepan of salted water to a boil. Add the snow peas and asparagus, and cook 2 minutes or until tender-crisp. Meanwhile, prepare a bowl of ice water.
  2. Drain snow peas and asparagus and put into the ice water bath to stop the cooking process. Drain well and pat dry with paper towel.
  3. Place the cooked vegetables, thawed peas, radishes, mint and half of the toasted sesame seed in a large bowl, then toss well.
  4. Mix the oil, lemon juice, coriander, garlic powder and sea salt in a small bowl with a wire whisk until well blended.
  5. Pour the dressing over the vegetable mixture, then toss to coat well.
  6. Garnish with remaining toasted sesame seed.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company