This vibrant Sautéed Spring Vegetable Salad highlights fresh zucchini, asparagus, and a tangy dressing, making it a perfect light dish for spring.

Zucchini

Asparagus

Avocado oil

Kosher salt

Cracked black pepper

Crumbled feta cheese

Freshly chopped dill

Salted pistachios

Extra virgin olive oil

Fresh squeezed lemon juice

White wine vinegar

Dijon mustard

Honey

Start by preparing the zucchini: trim the ends, slice in half lengthwise, and then cut into 3/4 – 1 inch thick slices.
Trim the bottom of the asparagus, then slice into 2-inch long pieces.
Heat avocado oil in a skillet over medium heat and sauté the zucchini and asparagus until tender yet crisp, about 5-7 minutes. Season with kosher salt and cracked black pepper to taste.
Once cooked, remove from heat and let cool slightly before mixing in crumbled feta cheese, chopped dill, and lightly crushed pistachios.
To make the dressing, whisk together extra virgin olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, honey, kosher salt, and cracked black pepper in a bowl.
Drizzle the dressing over the vegetable salad, toss gently to combine, and serve warm or at room temperature.

Feel free to substitute other spring vegetables like snap peas or radishes based on your preference.

Keywords: Sautéed Spring Vegetable Salad, spring salad, vegetable recipe, healthy recipe, feta salad