Green vegetable salad with mustard sauce

Here’s a vibrant and flavorful green vegetable salad with a tangy mustard sauce:

Green Vegetable Salad with Mustard Sauce

Ingredients:

• 2 cups fresh spinach leaves
• 1 cup broccoli florets
• 1 cup snap peas or green beans, trimmed
• 1 cup cucumber, sliced or diced
• 1/2 cup avocado, diced
• 1/4 cup red onion, thinly sliced (optional)
• 2 tbsp fresh parsley or cilantro, chopped (optional)

Mustard Sauce:

• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp honey or maple syrup
• 1 tsp garlic powder or minced fresh garlic
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables:

   • Steam or blanch the broccoli florets and snap peas (or green beans) until tender-crisp. For broccoli, about 2-3 minutes of steaming is usually sufficient. For snap peas or green beans, 1-2 minutes will do. Immediately transfer them to an ice bath to stop the cooking, then drain well.
   • Wash and dry the spinach leaves.
   • Slice or dice the cucumber and avocado. Thinly slice the red onion if using.

2. Make the Mustard Sauce:

   • In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar (or lemon juice), honey (or maple syrup), garlic powder (or minced garlic), salt, and pepper until smooth and well combined.

3. Assemble the Salad:

   • In a large salad bowl, combine the spinach leaves, broccoli florets, snap peas (or green beans), cucumber, and avocado.
   • Add the red onion and parsley or cilantro if desired.

4. Dress the Salad:

   • Drizzle the mustard sauce over the salad and toss gently to coat all the ingredients evenly.

5. Serve:

   • Serve immediately for the freshest flavor, or refrigerate for up to an hour to let the flavors meld.

This green vegetable salad with mustard sauce is crisp, refreshing, and packed with flavor, making it a perfect light lunch or side dish!