Fresh vegetables tossed with Meyer lemon vinaigrette are about as summery as you can get!

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Credit: Photography by Christopher Testani

Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Meyer Lemon Vinaigrette
Salad

Directions

Instructions Checklist
  • At Home

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  • In a small bowl, whisk the vinegar, lemon zest and juice, and Dijon; season with salt and pepper. Gradually whisk in the oil. Pour the vinaigrette into a jar. Cover and refrigerate.

  • At the Campsite

  • Let the vinaigrette sit out while you make the salad. Using a vegetable peeler, shave the zucchini and squash lengthwise into thin ribbons.

  • In a large bowl, mix the zucchini, squash, asparagus, carrot, snap peas, mint, and chives. Shake the vinaigrette and drizzle over the salad. Gently toss the salad until coated; season with salt and pepper. Top with the cheese and almonds.

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