McKel Hill's Ultimate Spring Salad

Here is a sprightly salad that makes the most of the season. Add chicken, shrimp or salmon to make it a main dish and definitely sprinkle on some goat cheese. It comes to us by way of McKel Hill. A registered dietitian/nutritionist, Hill is the author of Nutrition Stripped, a beautiful blog that focuses on gluten-free, dairy-free fresh foods. Find McKel at nutritionstripped.com and follow her Instagram at nutritionstripped.

By McKel Hill / Photography By McKel Hill | May 03, 2015

Ingredients

Salad

12 stalks asparagus, chopped, about 1 cup
5 ounces fresh arugula
1 fennel bulb, thinly sliced, about 1 cup
1 cup thinly sliced radishes
1/2 cup green peas
1/2 cup strawberries, sliced

Dressing

Juice of 2 lemons
2 tablespoons tahini
2 tablespoons cider vinegar
2 tablespoons olive oil
1 shallot, thinly sliced
1 tablespoon of lemon zest
Sea salt and black pepper to taste

Preparation

Steam asparagus until tender. In a large bowl, combine remaining salad ingredients and toss gently.
For the dressing, combine all ingredients in a blender or food processor and pulse until combined. You may also use a small bowl and a whisk. Pour the dressing over the salad and mix until all the ingredients are coated in the dressing. Serve chilled or at room temperature. Serves 4.

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