This salad is a spring-time riff on my Summer Quinoa Tabbouleh, and holy guacamole… it is so. freaking. good. Maybe it’s just because I’ve been eating kale and root vegetables all winter long, and this salad embraces all the bright, vibrant + colorful veggies of spring that I’ve been craving… all I know is I’ve been eating it for breakfast, lunch, and dinner (not even kidding) and I’m also not complaining one bit.
Instead of cherry tomatoes, corn, and avocado (which are in the summer version of this recipe) I subbed in local asparagus, radishes, and peas. Instead of basil, I chopped up heaps of mint, dill and parsley from the farm where I work. This is one of my go-to salads to make ahead and portion out for a few lunches or dinners, because it’s super hearty and stays fresh + crisp in your fridge for days and days. See below for the full recipe.