Spring Vegetable And Arugula Salad With Labneh And Cucumbers Recipe

Name: Spring Vegetable And Arugula Salad With Labneh And Cucumbers Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium Persian cucumbers, split lengthwise and cut into 1/4-inch disks (about 6 ounces; 170g); Kosher salt; 1 small red onion, thinly sliced (about 4 ounces; 115g); 12 ounces fava beans in their pods or 4 ounces shucked fava beans (120g shucked beans); 12 ounces English peas in their pods or 4 ounces shucked peas (120g shucked peas); 8 ounces asparagus, woody ends removed, stalks cut on a sharp bias into 1-inch pieces (225g); 6 ounces snap peas, strings removed, sliced on a sharp bias into 1/2-inch slices (170g); 8 ounces broccolini, woody ends removed, cut on a sharp bias into 1-inch pieces (170g); 1 tablespoon (15ml) fresh juice and 2 teaspoons (5g) finely grated zest from 1 lemon; 2 teaspoons Dijon mustard (10g); 3 tablespoons extra-virgin olive oil (45ml), plus more for serving; 4 ounce arugula (115g; about 4 packed cups of leaves); 3 ounces toasted sunflower seeds (85g); 6 ounces fresh mozzarella cheese, cut or torn into 1/2-inch chunks (170g); 8 ounces labne or Greek yogurt (225g)

Prep 10m

Cook 25m

Total 35m

This spring vegetable and arugula salad is a colorful and flavorful dish made with crisp Persian cucumbers, red onion, fava beans, English peas, asparagus, snap peas, and broccolini. Tossed in a zesty lemon Dijon dressing and served with creamy labneh, this salad is the perfect addition to any springtime meal.

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Ingredients

(Servings: 4)

2 medium Persian cucumbers, split lengthwise and cut into 1/4-inch disks (about 6 ounces; 170g)

1 small red onion, thinly sliced (about 4 ounces; 115g)

12 ounces fava beans in their pods or 4 ounces shucked fava beans (120g shucked beans)

12 ounces English peas in their pods or 4 ounces shucked peas (120g shucked peas)

8 ounces asparagus, woody ends removed, stalks cut on a sharp bias into 1-inch pieces (225g)

6 ounces snap peas, strings removed, sliced on a sharp bias into 1/2-inch slices (170g)

8 ounces broccolini, woody ends removed, cut on a sharp bias into 1-inch pieces (170g)

1 tablespoon (15ml) fresh juice and 2 teaspoons (5g) finely grated zest from 1 lemon

2 teaspoons Dijon mustard (10g)

3 tablespoons extra-virgin olive oil (45ml), plus more for serving

4 ounce arugula (115g; about 4 packed cups of leaves)

3 ounces toasted sunflower seeds (85g)

6 ounces fresh mozzarella cheese, cut or torn into 1/2-inch chunks (170g)

8 ounces labne or Greek yogurt (225g)

Nutrition Facts

Calories

637kcal

31%
Fat

40g

2%
Saturated Fat

9g

0%
Carbohydrates

37g

1%
Fiber

16g

0%
Sugar

12g

0%
Protein

32g

1%
Cholesterol

40mg

2%
Sodium

310mg

15%

Percent Daily Values are based on a 2,000 calorie diet.

Spring Vegetable And Arugula Salad With Labneh And Cucumbers Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts