Goodbye stew season, hello spring. We’re taking in all the fresh produce we can get, starting with this shaved spring vegetable salad with ginger-Dijon dressing.  “After a long cold winter, nothing makes me happier than seeing spring produce roll in at the markets,” Buck writes. “It’s like the light at the end of the tunnel for those of us living in the north, and I can’t wait to start creating fresh, beautiful dishes. I like to shave the raw vegetables very thin on my mandoline—it makes for a beautiful salad with lots of color and texture.”

PREP 15 min
COOK 15 min
TOTAL 15 min
SERVES 4 plus 1 cup dressing
Shaved Spring Vegetable and Apple Salad with Ginger-Dijon Dressing

Ingredients

DRESSING

½ cup avocado oil or light-tasting olive oil

¼ cup apple cider vinegar

3 tablespoons grated fresh ginger

3 tablespoons Dijon mustard

2 tablespoons honey

Kosher salt and freshly ground black pepper

SALAD

½ head purple cauliflower, shaved thin on a mandoline

½ head white cauliflower, shaved thin on a mandoline

1 Gala apple, sliced into matchsticks on a mandoline

1 cup snap peas, split

¼ cup finely diced red onion

¼ cup hemp hearts or sunflower seeds

½ cup Ginger-Dijon Dressing

Fresh mint and parsley leaves, finely chopped

Kosher salt and freshly ground black pepper

Instructions

1. MAKE THE DRESSING: In a blender or food processor, combine ¼ cup cup water with the oil, vinegar, ginger, mustard, maple syrup, salt and pepper, to taste. Pulse until smooth and creamy. Use immediately or store in the refrigerator for up to 1 week.

2. MAKE THE SALAD: Combine the cauliflower, apple, snap peas, red onion and hemp hearts in a large salad bowl.

3. Just before serving, add the dressing and toss. Add the fresh mint and parsley and season with salt and pepper to taste.