This Spring Detox Zucchini and Asparagus salad combines roasted spring produce, avocadoes, pickled radishes and spicy citrus dressing in an outrageously yummy healthy salad.
After a full week of it snowing everyday (in April!!), spring has finally arrived and I couldn’t be more excited for it! I packed my weekend full of all the spring activities … morning coffee on the balcony, outdoor run along the waterfront, and lots and lots of salads celebrating all the spring produce!
Asparagus and radishes are two vegetables that I didn’t start liking until I was in my twenties, and now I can’t get enough. Especially asparagus! I bake it, grill it (so good with salmon!), wrap it in prosciutto (best appetizer ever!), and during the spring it can be found in almost every salad I make!
For this salad I have roasted the asparagus along with some zucchini. Both are seasoned with salt & pepper and drizzled with a little bit of olive oil and they are delicious! In the spirit of celebrating spring, if you wanted to use your grill for the asparagus and zucchini instead of roasting, go for it! I don’t have a barbeque (condo life) so I make the oven work. 🙂
For the radishes, I am not a huge fan of them on their own so I pickle them! Pickled radishes are so simple and fast to make, just combine some red wine vinegar, water, salt, red pepper flakes and honey in a pot and bring to a boil, then remove from the heat, add sliced radishes and let cool for 15 minutes. The radishes add a great crunchy texture to any salad or on a sandwich.
For an added pop of flavour, I have used a Spicy Citrus dressing. To make the dressing just whisk together some olive oil, red wine vinegar, lemon juice, cayenne pepper, salt and pepper. I like to dress the mixed greens and roasted vegetables and toss, before topping off with the pickled radishes. For the finishing touch I add a sliced avocado, because avocado is the bomb. Duh. 😉
For more recipe ideas, and to see some behind the scenes videos from my kitchen, follow along on Instagram @girl_livinglife.
- 8 radishes
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tsp salt
- 1 tsp red chili flakes
- 1 tbsp honey
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
- 5oz mixed greens
- 1 avocado
- 1 green zucchini
- 20 asparagus stalks
- 1 tbsp olive oil
Thinly slice radishes with a mandolin.
Combine red wine vinegar, water, red chili flakes, salt and honey in a small sauce pan and heat until boiling.
Remove from heat, and add sliced radishes to saucepan.
Let cool for 15 minutes.
Add to salad, or store in refrigerator for up to one week.
Combine all ingredients for the dressing in a small airtight container. Shake container, or whisk, to combine ingredients really well. Store in refrigerator until ready to use.
Preheat oven to 425 degrees.
Spread sliced zucchini and asparagus stalks on a lined baking sheet. Drizzle with 1 tbsp. olive oil and season with salt & pepper.
Place in oven and cook for 12-15 minutes.
Remove from oven and let cool 5 minutes. Cut asparagus stalks in half.
Combine mixed greens, zucchini and asparagus in a large salad bowl.
Add salad dressing and toss.
Top with pickled radishes and sliced avocado. Enjoy!