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Spring Salad with Lemongrass Vinaigrette - a delicious zingy vegan appetizer! by @healthynibs
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Servings: 4
Author: Lisa Lin

Spring Salad with Lemongrass Vinaigrette

Prep Time15 mins
Cook Time5 mins
Total Time20 mins

Ingredients

Salad

  • 4 oz. tender-stem broccoli or broccoli corwns.
  • 1/4 cup pepitas or pumpkin seeds
  • 1 large head of romaine lettuce
  • 1 cup of pea shoots, about a small handful
  • 7 to 8 radishes, sliced thinly
  • 1 large carrot
  • 6 to 8 stalks of asparagus
  • 1/4 cup sliced almonds
  • 1 TBS chopped fresh mint, optional

Lemongrass Vinaigrette

  • 2 TBS stalks of lemongrass
  • 1 large clove of garlic
  • fresh ginger
  • 3 to 4 TBS seasoned rice vinegar, depending on your taste
  • 1/2 TBS low-sodium tamari, use soy sauce if not gluten free
  • 1/2 tsp sesame oil
  • 1 TBS sunflower oil, olive oil works also
  • 1 1/2 TBS lime juice
  • 1/2 to 1 TBS maple syrup, depending on your taste

Instructions

  • Chop tender-stem broccoli into smaller pieces. Steam them for about 2 minutes, then place them in a bowl of ice water. This helps keep the broccoli crisp while you prepare the other ingredients.
  • Lightly toast pepitas on a pan. Stir pepitas often to prevent them from burning. When they're done, plate seeds.
  • Rinse romaine leaves, and chop them to smaller pieces. Place in a large bowl. Add pea shoots and sliced radishes.
  • Peel carrot and use your peeler to create carrot shavings. Shave asparagus with your vegetable peeler. Note that you'll probably only be able to get about 4 or 5 shavings on a stalk. Just save the rest for roasting or a stir-fry. Add shaved vegetables to the bowl. Add tender-stem broccoli, pumpkin seeds, sliced almonds, and chopped mint, if using.
  • Prepare lemongrass vinaigrette. Remove the tough outer 2 layers of a stalk of lemongrass. Grate the larger end on a microplane, until you get about 2 to 2 1/2 tablespoons of lemongrass shavings. Place in small bowl. Grate garlic and add to the bowl. Grate ginger until you get about 1 to 2 teaspoons of it. If you want a spicier vinaigrette, use 2 teaspoons. Add to bowl with other spices.
  • Mix in rice vinegar, tamari, sesame oil, sunflower oil, lime juice, and maple syrup.
  • Toss salad and drizzle with lemongrass vinaigrette.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!