Spring salad with caper dressing

This spring salad contains my favourite spring veggies livened up by a tangy lemon and caper dressing. It’s naturally vegan and gluten-free.

CAPER AND LEMON DRESSING:
30 ml / 2 tbsp extra virgin olive oil
30 ml / 2 tbsp lemon juice
2 tbsp capers, chopped finely
freshly ground black pepper, to taste
½ tsp sambal oelek (chilli paste)

SALAD:
12 tender asparagus spears
10 Romaine lettuce leaves, roughly torn
1 Lebanese cucumber, cut into ribbons with a speed peeler
6 sugar snap peas
10 radishes, sliced
½ fennel, sliced thinly on a mandolin
a few slices of quick-pickled onion or 1 fresh spring onion, sliced finely
a stalk of fresh dill, chopped finely
a handful of fresh mint leaves, chopped finely
1 cup cooked quinoa (optional)
2 tbsp roasted hazelnuts, chopped

View the full recipe at Lazy Cat Kitchen →