Spring Vegetable Arugula Salad with Labneh
This vibrant Spring Vegetable Arugula Salad with Labneh offers a refreshing and flavorful combination of crisp spring vegetables, creamy labneh, and a tangy lemon vinaigrette. It’s a light yet satisfying dish perfect for a healthy meal or a delightful side.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 6 cups arugula
- 1 cup shelled fresh or frozen peas, blanched
- 1 cup asparagus, thinly sliced diagonally, blanched
- 1/2 cup radishes, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup labneh
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the arugula, blanched peas, blanched asparagus, sliced radishes, mint, dill, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the salad ingredients and toss gently to combine.
- Divide the salad among serving plates.
- Spoon dollops of labneh over each serving.
- Serve immediately.
Notes
- Blanching the peas and asparagus enhances their vibrant color and tender-crisp texture.
- Adjust the amount of lemon juice and herbs to your preference.
- For a richer flavor, you can make your own labneh by straining plain yogurt overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg