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The Best Spring Salad (Seriously)

I'm not going to lie, this is LITERALLY my favorite vegetable recipe and one of the most popular ones in my Living Fully {Spring + Summer} E-Cookbook (to purchase and get the bonus clean cocktail guide, click here). Every spring + summer, when the asparagus, carrots and snap peas are in season, this recipe goes on repeat. It’s so easy to make, holds up well in the fridge, is great with the addition of fresh greens underneath, eggs or smoked salmon over top, with a touch of quinoa or even in a Pho soup. I highly recommend doubling the recipe and planning to eat it all week. And note for new mommas: the soft carrots and asparagus tops are great for baby led weaning!


  • 1 bunch organic carrots, peeled and cut in half lengthwise then horizontal (bonus: rainbow carrots make this salad so pretty)

  • 1 lbs. organic snap peas, ends trimmed

  • 1 bunch organic asparagus, woody ends broken off, cut in half horizontal/at diagonal

  • 3 Tbsp. organic grass-fed butter (or organic, cold-pressed olive oil)

  • 1 Tbsp. minced garlic

  • 2 Tbsp. fresh dill, chopped

  • 1 small jar of peppadew peppers, sliced into rings (okay to omit) OR Mama's Lil Peppers

  • 1 jar/can of oil soaked artichoke hearts, liquid drained

  • 1 small jar of green (manzanilla or Castelvetrano) olives, sliced

  • Sea salt + pepper to taste


  1. Fill a large pot half full with water and bring to a boil. Also, prepare a large bowl with ice water in the sink. In the meantime, prepare the vegetables - peel + chop carrots, trim snap peas and chop asparagus. Slice the peppadew peppers + olives, set aside.

  2. Once boiling, add carrots to water and blanch for 5 minutes (set a timer for 2 minutes). When timer goes off, add snap peas and asparagus, then reset timer for another 2 minutes. {If you like your asparagus less al dente - recommended for babies - add asparagus first for 2 minutes, set timer, then when it goes off, add snap peas for another 2 minutes). Remove all from water and add to ice bath to cool.

  3. While vegetables are cooling, add butter or oil to a skillet to melt. Then add garlic and dill, sautéing for 1 minute (until garlic is golden brown). Season with sea salt + pepper.

  4. Strain the vegetables then add to a large serving bowl. Add garlic dill sauce, peppers, olives and artichokes. Add more dill and lemon wedges for a garnish.

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