Spring Vegetable And Arugula Salad With Labneh And Cucumbers Recipe

Prep Time

10m

Cook Time

25m

Total Time

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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Recipe Options

Ingredients

Servings: 4

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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)

Spring Vegetable And Arugula Salad With Labneh And Cucumbers Recipe

Ingredients

Steps

Nutrition Facts

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