Marinated Spring Vegetable Salad

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In this vibrant outpouring salad, carrots and scallions are thinly sliced into ribbons and marinated successful speedy pickle-like fashion, truthful they are infused with a bright, herb-flecked pucker. Tossed with blanched asparagus and peas, the vegetables travel unneurotic for a colorful, caller broadside that truly pops.

Leftover marinade tin beryllium refrigerated successful an airtight instrumentality for up to 1 week. It’s large arsenic a crockery dressing oregon a marinade for a aboriginal dish. The crockery tin beryllium refrigerated successful an airtight instrumentality successful the refrigerator for up to 2 days.

From cookbook writer and nutritionist Ellie Krieger.

Ingredients

1 mean carrot (about 5 ounces), peeled
1 clump scallions (about 6), trimmed, achromatic and airy greenish parts only
1/4 cupful extra-virgin olive oil
1/4 cupful achromatic vino vinegar
1 spoon chopped caller thyme leaves oregon 3/4 spoon dried, positive much for optional garnish
1/2 spoon kosher salt, positive much to taste
1/4 spoon freshly crushed achromatic pepper
1 clump asparagus (about 6), woody ends trimmed
1 cupful caller peas or, if frozen, thawed

Nutritional Facts

Per serving

Calories
187
Fat
14 g
Saturated Fat
2 g
Carbohydrates
11 g
Sodium
215 mg
Protein
3 g
Fiber
4 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and nutritionist Ellie Krieger.

Tested by Olga Massov.

Published May 13, 2020

Updated March 16, 2026