This fresh, crunchy, wholesome salad is chock-full of delicious greens. The combinations are unmatched and delightful.
30 thin asparagus spears, trimmed, sliced on diagonal into 2 inch pieces
2 cups green beans, trimmed, sliced on diagonal into 1-2 inch pieces
1 1/2 cups broccoli stalks, sliced into 1/2 inch pieces
1 cups green peas
2 cups baby fresh spinach leaves
3 green onions (scallions), green and white parts, finely sliced
pinch of red pepper flakes
1 teaspoon sesame oil
2 tablespoons extra-virgin olive oil
1 fresh lemon, juiced
2 teaspoons chia seeds
1 tablespoon white or black sesame seeds
pink Himalayan salt
Bring a large pan of water to a boil, add the asparagus and blanch for three minutes. Use a spider kitchen tool (or slotted spoon) to transfer the asparagus to a bowl of ice-cold water.
Blanch green beans and broccoli stalks for five minutes. Transfer to bowl with asparagus in ice-cold water.
Blanch the green peas for three minutes, transfer to cold water.
Drain and dry asparagus, green beans, broccoli and green peas.
Place vegetables in a large bowl. Add spinach, scallions, red pepper flakes, sesame oil, olive oil, lemon juice, chia seeds, sesame seeds, salt.
Combine components and serve.
*Adapted from Yotam Ottolenghi