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Sautéed Spring Vegetable Salad
Ingredients
  • subheading: SAUTÉED SPRING VEGETABLE SALAD:
  • 2 tablespoons avocado oil
  • 2 medium zucchini, remove ends and slice ¾ to 1 inch thick pieces
  • 2 bundles asparagus, remove bottoms and slice 2-inch long pieces
  • pinch kosher salt, LIGHTLY season the vegetables
  • few turns cracked black pepper, to taste
  • ⅓ cup crumbled feta
  • ⅓ cup salted pistachios, lightly crushed
  • 2 to 4 tablespoons dill, fresh, roughly chopped
  • subheading: LEMON DIJON DRESSING:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • pinch kosher salt, to taste
  • few turns cracked black pepper, to taste
  • subheading: EQUIPMENT:
  • 1 sauteuse pan
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