Spring was in the air yesterday, and it had me happy as a clam. That, and the fact that I treated myself to a pair of Birkenstocks with my REI dividend, AND I passed my glucose test, AND I went on not one but two walks, AND we went out for frozen yogurt all made for a happy happy day.
Doesn’t just looking at spring produce make you happy? I’m can’t be the only weirdo that gets giddy over a new season of produce. I’ve even been bugging the local produce guys about when rhubarb is going to start showing up in the store. One guy’s answer “This summer sometime.” Thanks for nothing, dude.
For now, I’ll stick with my asparagus, peas, and lemon EVERYTHING but don’t think I won’t be stalking you, produce guy.
Which leads me to this salad. Oh this salad! So much spring in every. single. bite.
First of all, let’s clarify what I mean by a “grain salad.” While I could have called it a faro salad, quinoa salad, or wheat berry salad, among others, I want you to use whatever your favorite grain is. Any of them will work here! I used Bob’s Red Mill Grande Whole Grains mix which is a lil’ bit of everything – from brown rice, oats, and barley, to Kamut berries and buckwheat seeds. It’s hearty and wholesome and I just love it.
Along with the grains, we’ve got loads of asparagus, peas, and radishes packed in for maximum crunch and flavor. Other spring produce ideas to throw in there, if you please? Green onions, artichokes, and spinach would all be perfect.
Then to top it all off, there’s a super simple but super delicious lemon dill dressing. I played around with whether I wanted to use dill or parsley for this salad, and ended up choosing dill and absolutely loved it. Though if you aren’t a fan, go ahead and use fresh parsley instead! This salad is your oyster.
Spring Vegetable Grain Salad with Lemon Dill Dressing
- 2 cups of your favorite grain cooked (farro, wheat berries, couscous, rice, etc.)
- For the dressing:
- 3 tablespoons lemon juice about 2 small lemons
- zest of one lemon
- 4 tablespoons olive oil
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 2 tablespoons fresh dill finely chopped
- For the vegetables:
- 2 cups or about 15 stalks, asparagus, cut into bite sized pieces
- 1 cup peas frozen or fresh
- 3 radishes thinly sliced
- 1/2 cup crumbled goat cheese
- Prepare the dressing by whisking all dressing ingredients together, or placing them in a mason jar and shaking until well combined.
- Set aside until ready to use.
- Bring medium pot of water to boil.
- Add asparagus, and cook until bright green to blanch, about 2 minutes.
- Add the peas for the last minute.
- Immediately drain and run cold water over the vegetables.
- Add asparagus, peas, and radishes to grain, then toss with the dressing.
- Top with goat cheese.
- Serve and enjoy!