Springtime Salad Recipe

The 5HF has funded a wonderful intern for the farmers markets in our 5 healthy towns this summer! Her name is Rachel and she is compiling weekly market recipes with shopping that can be done right at the farmers market! We are so grateful and I hope to post a few of her recipes here throughout the coming months! Stop by the market booth to pick up a copy of the weekly recipes

Springtime Salad

Time Cook: 30 minutes


2 pounds asparagus (or 2 bunches)

1 bunch radishes, sliced into thin circles

8 oz. snap peas, sliced into halves or thirds


1 lemon, for 1 teaspoon lemon zest (directions below) and two tablespoons lemon juice

3 tablespoons olive oil

3 teaspoons fresh thyme leaves (about 3 stalks)

3 teaspoon honey




1 block (8 oz.) feta, shredded parmesan, or shredded mozzarella


1. Chop all vegetables, as stated above and put into a large serving bowl.

2. To zest lemon without a zester: wash lemon well and dry, use the smallest grater

on a cheese grater or a vegetable peeler to gently remove only the yellow part of

the skin (you want the least amount of the white “pith” as possible in the zest).

After the lemon is zested, cut in half to squeeze juice out. (To make the peel

softer, roll the lemon around on the counter with your hand with a decent amount

of pressure).

3. Dressing: whisk together (can do with whisk or fork) lemon zest and juice thyme,

honey, and a few dashes of salt and pepper each (can add more to later to your


4. Add dressing and cheese to large bowl of veggies and gently mix. Serve


Farmers Market Shopping List




Nutrition Facts (serves 8):

Calories- 158

Carbohydrates- 10g

Saturated Fat- 5g

Unsaturated Fat- 6g

Protein- 7g