Warm Spring Salad

This light, veggie-packed warm salad celebrates Mediterranean simplicity—fresh spring vegetables tossed in a silky lemon olive oil dressing with quinoa for substance, making it feel more like a proper breakfast than just greens.

Ingredients:

• 2 cups fresh asparagus, cut into 2-inch pieces
• 1 leek, white and light green parts, sliced into rounds
• 1 cup fresh or frozen peas
• 1 cup cooked quinoa
• 1 cup fresh strawberries, halved
• 1/3 cup fresh parsley, roughly chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

Method:

1. Heat olive oil in a large skillet over medium-high heat. Add asparagus and leek, sautéing for 4–5 minutes until just tender and lightly caramelized.
2. Stir in peas and cook for another 2 minutes until warmed through.
3. Remove from heat and gently toss in cooked quinoa, strawberries, and parsley.
4. Drizzle with lemon juice, season with salt and pepper, and serve warm.

Full recipe at Oh She Glows →

Chef's tip: Don't skip the toasted edge on the asparagus and leek—that caramelization is where all the magic happens, transforming simple vegetables into something restaurant-worthy.