McKel Hill's Ultimate Spring Salad

May 3, 2015

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.

Ingredients

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

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.