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It’s finally GREEN season! After months of brown vegetation, the snow and rain of the past few months has dissipated, and now it’s time for spring greens to spring forth!
With our Fraser Valley ready to burst into colour, we thought we’d explore the best of Chilliwack, celebrating the season with the seasonal superstars - asparagus, broccoli, and cabbage! We’ve put together this delicious salad that embodies the essence of spring. Enjoy!
Ingredients:
- 1 pound fresh asparagus, trimmed
- 2 cups broccoli florets
- 1 small head of cabbage, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup chopped walnuts or almonds
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh lemon wedges for serving
Instructions:
- Prep the Vegetables:
- Blanch the asparagus in boiling water for about 3-4 minutes until slightly tender. Immediately plunge into an ice bath to stop the cooking process. Once cooled, slice into 1-inch pieces.
- Steam the broccoli florets until they are tender but still crisp. Let them cool.
- In a large bowl, combine the cooled asparagus, steamed broccoli, and thinly sliced cabbage.
- Add Fresh Herbs and Nuts:
- Sprinkle the chopped parsley over the vegetables and toss gently.
- Add the crumbled feta cheese if using, and mix well.
- Top with chopped nuts for a crunchy texture.
- Dress the Salad:
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss to coat evenly.
- Serve:
- Serve the salad immediately, garnished with fresh lemon wedges on the side. The acidity of the lemon will enhance the flavors of the vegetables
Tips and Variations:
- For an extra burst of flavour, add some sliced red onions or diced bell peppers to the mix.
- If you prefer a lighter dressing, you can reduce the amount of olive oil or substitute it with avocado oil.
- This salad is perfect as a side dish or can be made more substantial by adding some grilled chicken or tofu.
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It’s finally GREEN season! After months of brown vegetation, the snow and rain of the past few months has dissipated, and now it’s time for spring greens to spring forth!
With our Fraser Valley ready to burst into colour, we thought we’d explore the best of Chilliwack, celebrating the season with the seasonal superstars - asparagus, broccoli, and cabbage! We’ve put together this delicious salad that embodies the essence of spring. Enjoy!
Ingredients:
- 1 pound fresh asparagus, trimmed
- 2 cups broccoli florets
- 1 small head of cabbage, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup chopped walnuts or almonds
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh lemon wedges for serving
Instructions:
- Prep the Vegetables:
- Blanch the asparagus in boiling water for about 3-4 minutes until slightly tender. Immediately plunge into an ice bath to stop the cooking process. Once cooled, slice into 1-inch pieces.
- Steam the broccoli florets until they are tender but still crisp. Let them cool.
- In a large bowl, combine the cooled asparagus, steamed broccoli, and thinly sliced cabbage.
- Add Fresh Herbs and Nuts:
- Sprinkle the chopped parsley over the vegetables and toss gently.
- Add the crumbled feta cheese if using, and mix well.
- Top with chopped nuts for a crunchy texture.
- Dress the Salad:
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss to coat evenly.
- Serve:
- Serve the salad immediately, garnished with fresh lemon wedges on the side. The acidity of the lemon will enhance the flavors of the vegetables
Tips and Variations:
- For an extra burst of flavour, add some sliced red onions or diced bell peppers to the mix.
- If you prefer a lighter dressing, you can reduce the amount of olive oil or substitute it with avocado oil.
- This salad is perfect as a side dish or can be made more substantial by adding some grilled chicken or tofu.
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It’s finally GREEN season! After months of brown vegetation, the snow and rain of the past few months has dissipated, and now it’s time for spring greens to spring forth!
With our Fraser Valley ready to burst into colour, we thought we’d explore the best of Chilliwack, celebrating the season with the seasonal superstars - asparagus, broccoli, and cabbage! We’ve put together this delicious salad that embodies the essence of spring. Enjoy!
Ingredients:
- 1 pound fresh asparagus, trimmed
- 2 cups broccoli florets
- 1 small head of cabbage, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup chopped walnuts or almonds
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh lemon wedges for serving
Instructions:
- Prep the Vegetables:
- Blanch the asparagus in boiling water for about 3-4 minutes until slightly tender. Immediately plunge into an ice bath to stop the cooking process. Once cooled, slice into 1-inch pieces.
- Steam the broccoli florets until they are tender but still crisp. Let them cool.
- In a large bowl, combine the cooled asparagus, steamed broccoli, and thinly sliced cabbage.
- Add Fresh Herbs and Nuts:
- Sprinkle the chopped parsley over the vegetables and toss gently.
- Add the crumbled feta cheese if using, and mix well.
- Top with chopped nuts for a crunchy texture.
- Dress the Salad:
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss to coat evenly.
- Serve:
- Serve the salad immediately, garnished with fresh lemon wedges on the side. The acidity of the lemon will enhance the flavors of the vegetables
Tips and Variations:
- For an extra burst of flavour, add some sliced red onions or diced bell peppers to the mix.
- If you prefer a lighter dressing, you can reduce the amount of olive oil or substitute it with avocado oil.
- This salad is perfect as a side dish or can be made more substantial by adding some grilled chicken or tofu.
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Is Blog Post
