Spring Vegetable and Arugula Salad with Labneh
A refreshing and vibrant spring salad featuring a medley of fresh vegetables, peppery arugula, and creamy labneh dressing.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup snap peas, trimmed
- 1 cup radishes, thinly sliced
- 1/2 cup English cucumber, thinly sliced
- 1/4 cup fresh mint, chopped
- 5 ounces arugula
- 1/2 cup labneh
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Blanch asparagus and snap peas in boiling water for 1-2 minutes. Immediately transfer to an ice bath to stop cooking. Drain well.
- In a large bowl, combine the blanched asparagus and snap peas, sliced radishes, cucumber, and chopped mint.
- Add the arugula to the vegetable mixture.
- In a small bowl, whisk together the labneh, lemon juice, olive oil, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients.
- Toss gently to coat all the vegetables and arugula with the dressing.
- Serve immediately.
Notes
- For extra crunch, add some toasted nuts or seeds.
- Adjust the amount of lemon juice and olive oil in the dressing to your preference.
- This salad is best served fresh.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg