Spring Salad with White Balsamic Basil Vinaigrette | Life Currents http://lifecurrentsblog.com #salad #spring #healthy

Spring salad

All the spring veggies cooked to perfection, and tossed in a lovely light White Balsamic Basil Vinaigrette. The perfect way to welcome and celebrate spring!
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 35 minutes
Servings 2
Author Debi


  • 1 bunch Asparagus
  • Olive oil or oil of your choice
  • Salt and freshly ground black pepper
  • large handful of green beans
  • large handful of sugar snap peas
  • ¼ cup whole roasted cashews
  • large handful sunflower sprouts
  • White Balsamic Basil Vinaigrette recipe below



  1. The woody root end of the asparagus needs to be snapped off before cooking. Take the end of the asparagus between your thumb and forefinger and bend until it breaks; the asparagus breaks (or snaps) where the woody part ends and the fresh delicious juicy asparagus begins.
  2. Drizzle a small amount of oil in a large cast iron skillet. Place the trimmed asparagus in the pan, sprinkle with salt and pepper, and drizzle with a small amount of oil. Roll the asparagus back and forth to coat them with the oil. Bake in a 400° F oven for about 10 minutes, or until the asparagus is bright green and tender when pierced with a fork.
  3. Carefully place the roasted asparagus onto a plate and allow to cool.

Green Beans:

  1. While the skillet is still hot from the oven, place it on the stove-top on medium-high heat. Place the green beans in the hot skillet and sauté for about 3-5 minutes, until beans are tender-crisp and bright green. Place seared green beans onto the plate with the asparagus. Once the cooked veggies have cooled a bit, place them in the fridge for a cold salad, or leave them warm for a warm salad.


  1. While waiting for the veggies to cool, make dressing, and set aside.

Snap Peas:

  1. If your snap peas have strings, you’ll want to remove those. Hold a small knife in one hand and the snap pea in the other, with the inside curve of the pod facing you. Cut one of the tips of the pea and pull off the tough string that runs along the length of the top of the pod. If your peas don’t have strings, cut the tips off of each end of the snap peas. Cut pea pods on the diagonal.

Assemble salad:

  1. Combine all salad ingredients in a large serving bowl and toss with White Balsamic Vinaigrette. Garnish with additional fresh pepper if desired. Serve and enjoy the springiness!