Description

Sautéed Spring Vegetable Salad is a vibrant, flavorful dish that captures the essence of spring with its mix of fresh vegetables. This colorful salad combines tender asparagus, sweet bell peppers, juicy cherry tomatoes, and more, all sautéed to perfection. Perfect for picnics or as a side dish at dinner parties, this salad is not only visually appealing but also packed with nutrients. Whether served warm or at room temperature, each bite celebrates the freshness of the season.

Ingredients

Scale

1 cup asparagus (trimmed and cut into bite-sized pieces)
1 cup bell peppers (sliced, mixed colors)
1 cup cherry tomatoes (halved)
1 medium zucchini (sliced into thin strips)
1 medium red onion (sliced)
2 tbsp extra virgin olive oil
1/4 cup fresh herbs (basil or parsley, chopped)
Salt & pepper (to taste)

Instructions

Wash and chop all vegetables as indicated.
Heat olive oil in a large skillet over medium heat. Add sliced red onions and sauté for 3-4 minutes until translucent.
Stir in asparagus and bell peppers; cook for another 5-7 minutes until they soften slightly.
Add cherry tomatoes and zucchini; sauté for an additional 4-5 minutes until sizzling.
Season with salt and pepper, then add fresh herbs just before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 6g
Sodium: 50mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Feel free to customize with seasonal vegetables or protein like grilled chicken or chickpeas for added heartiness. For flavor enhancement, drizzle with balsamic vinegar or lemon juice before serving.