Ingredients
Directions 1. Bring a pot of water to a boil. Toss in radishes, asparagus,
In last month’s Lotus Journal, Danette reminded us that one of her favorite ways to stay connected to nature is by eating it. Leafy greens and other dark green vegetables bring us closer to nature at a cellular level, so this month, let’s celebrate Earth Day by whipping up this gorgeous, nutrient- dense salad packed with spring vegetables and herbs.
• 1 cup radishes, halved
• 1 cup asparagus, cut into pieces
and snap peas. Cook for 3 minutes, then drain and immerse the vegetables in a bowl of ice water. After 2 minutes in ice water, drain vegetables.
• 8 ounces sugar snap peas
• 2 1/2 tablespoons olive oil, divided
2. Heat 1 1/2 tablespoons olive oil in a small pan over medium heat. When the oil is hot but not smoking, remove it from heat and stir in lemon zest, salt, and pepper. 3. Toss arugula, parsley, and mint with the rest of the olive oil, lemon juice, and more salt and pepper. Then, add the radish mixture and drizzle the whole thing with the olive oil and lemon zest mix from Step 2. Top with the walnuts and enjoy! Makes 4 Servings
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• 2 cups baby arugula
• 2 cups fresh parsley
• 1 cup fresh mint, torn into pieces
• 5 teaspoons lemon juice
• 1/4 cup raw, unsalted walnut pieces
Inspired by CookingLight.com
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