18/09/2026
Spring, served. 🌿
Fresh, delicate and made for long lunches in the sunshine. This Shaved Spring Vegetable Salad brings together zucchini, asparagus, crisp radish, peas and herbs with Parmesan, pistachios and a bright lemon-Dijon dressing.
Save this one for your next spring table. ↓
YOU’LL NEED
2 zucchini
1 bunch asparagus
1 cup peas, blanched
5–6 radishes
80g rocket
½ cup mint leaves
½ cup basil leaves
60g Parmesan
⅓ cup pistachios, toasted
LEMON-DIJON DRESSING
⅓ cup extra virgin olive oil
3 tbsp lemon juice
Zest of 1 lemon
2 tsp Dijon mustard
1 tsp caster sugar
½ small garlic clove, grated
Salt + pepper
TO MAKE
Spin your rocket and herbs until dry, then use a mandoline to finely shave the zucchini, asparagus and radish.
Shake the dressing ingredients together until glossy and emulsified. Gently toss the vegetables and herbs with two-thirds of the dressing, then pile onto a serving platter.
Finish with Parmesan, toasted pistachios, extra dressing, lemon zest and cracked pepper.
Fresh, simple and even easier with the right prep tools.
Recipe by for Minimax.