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Summer in the Alps Salad

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Inspired by the stunning wildflower-filled valleys of the French Alps, this salad captures the essence of summer with vibrant, fresh flavors. Perfect for savoring the season's beauty in a bowl.
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Prep Time:15 minutes
Total Time:15 minutes
Course: Salad
Cuisine: French
Keyword: Asparagus, Breakfast Radishes, Heirloom Tomatoes, Microgreens, Pea Sprouts
Servings: 6 servings
Calories: 107kcal
Author: Pascale Beale

Ingredients

FOR THE SALAD

  • 4 ounces microgreens, assorted
  • 2 ounces pea sprouts
  • 6 ounces asparagus, ends trimmed and stalks cut on bias into 1 1/2 to 2-inch lengths
  • 6 breakfast radishes, thinly sliced lengthwise
  • 6 zebra tomatoes, cut into eighths
  • 50-60 edible flowers, such as pansies, violas, or nasturtium petals
  • 1 small handful mint leaves
  • 1 small handful basil leaves

FOR THE VINAIGRETE

  • 3 tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • Zest and juice of 1 lemon
  • 1 pinch salt
  • 2-3 grinds white pepper

Instructions

  • Line the base of a large shallow bowl with the microgreens. Nestle little pockets of pea sprouts into the microgreens, then insert the asparagus stalks and radishes into the pea sprouts. Dot the surface of the microgreens with the tomatoes, then scatter the flowers and herbs over the surface.
  • Whisk together all the vinaigrette ingredients in a small bowl to form a smooth emulsion. When ready to serve, drizzle the vinaigrette over the greens.

Nutrition

Calories: 107kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 28mg | Potassium: 374mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1419IU | Vitamin C: 38mg | Calcium: 43mg | Iron: 2mg