Well, this salad is pretty great.
I was scrolling through Instagram, and Peter says: “that seems like something you’d like… looks zesty”.
YES! I love zesty things. So this salad really hits the spot for me. I bet it would be great with mint.
I adapted it (based on what I had handy in the fridge) from The First Mess’s recipe for Lemony Spring Pasta Salad with Vegetables & Herbs.
Makes 3 servings
- 1/4 red onion, finely sliced and chopped
- 3 green onions, chopped
- 5 radishes, thinly sliced
- 1/2 c parsley, finely chopped
- 3 tbsp capers
- 1 c white beans
- 1/2 package broccolini
- 2 tsp finely grated lemon zest
- 1/4 c lemon juice
- 1/4 c olive oil
- 2 tsp grainy mustard
- 2 tsp maple syrup
- Salt and pepper, to taste
Bring a pot of water to a boil. Simmer broccolini for 2 mins. Drain immediately and rinse in cold water to stop cooking. Chop into bite-sized pieces.
Combine broccolini with all salad ingredients and mix together.
For the dressing, whisk all ingredients together. Add desired amount of dressing to salad and stir (I only used about 3/4 of the recipe).