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Spring Vegetable Grain Salad with Lemon Dill Dressing

Servings: 4 -6


  • 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!