Etude in Green
Celebrate the vibrant flavors of spring with "Etude in Green," a stunning medley of nutrient-packed green vegetables and fresh herbs. This recipe harmonizes tender asparagus, broccoli florets, and sautéed zucchini with the peppery crunch of baby spinach and the earthy aroma of parsley, mint, and basil. A zesty homemade dressing made with extra virgin olive oil, fresh lemon juice, and garlic elevates the dish, while toasted pine nuts add a delightful nutty crunch. Perfect as a warm salad or a chilled side dish, this 30-minute recipe is a showcase of seasonal produce that’s as refreshing as it is wholesome. Whether you're looking for a light vegetarian main or an eye-catching addition to your table, Etude in Green brings a masterpiece of flavors and textures to every bite.
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Recipe Information
Ingredients
- 200 grams asparagus
- 150 grams broccoli florets
- 1 medium zucchini
- 100 grams baby spinach
- 20 grams fresh parsley
- 10 grams fresh mint leaves
- 10 grams fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 30 grams pine nuts
Instructions
Wash and trim the asparagus, then cut into 2-inch pieces.
Cut the broccoli florets into bite-sized pieces.
Slice the zucchini into thin rounds.
Bring a large pot of salted water to a boil and blanch the asparagus and broccoli for 2 minutes, then remove and immediately plunge into an ice bath to preserve color and texture. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini slices and sauté for 2-3 minutes, until just tender. Remove from heat.
In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant. Set aside.
Finely chop the parsley, mint, and basil, then mince the garlic.
In a large mixing bowl, combine the blanched asparagus, broccoli, sautéed zucchini, and baby spinach.
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, and black pepper to create a dressing.
Pour the dressing over the vegetables and toss to coat evenly.
Gently fold in the chopped herbs and toasted pine nuts.
Serve immediately as a warm salad or chill and serve as a refreshing cold dish. Enjoy your Etude in Green!
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 21.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
