Vegan spring salad

Mix-and-match your favorite vegetables in this easy dish.

After a hard workout, it's tempting to choose no-cook foods like takeout. In this series, chefs show you how to refuel with a healthy dinner that comes together in half an hour or less.

"What’s ideal about this salad is that you can swap the ingredients listed for whatever you have in your fridge like roasted potatoes from other dishes or a big batch that you make at the beginning of the week. You can also add in anything you grab from the farmer’s market. Then, doctor it with a few frozen staples for a quick weeknight meal," says chef Ashton Keefe. Peas are a surprising source of protein at eight grams per cup, but feel free to add tofu or chicken (if you do eat meat) for more of a boost. "A simple squeeze of lemon, drizzle of olive oil, and a little sprinkle of salt is all you need for the perfect dressing," Keefe adds.

Serves 4-6

4-5 cups spinach
1 handful new potatoes, pre-roasted and cut in half
1 bunch asparagus, peeled using a peeler
2-3 radishes, peeled on a peeler or mandolin
½ red onion, thinly sliced
Few sprigs parsley and dill (or any herbs on hand)
1 cup frozen peas, defrosted
1 lemon, juiced
3 tablespoons extra virgin olive oil

Directions: In a large bowl layer spinach, new potatoes, asparagus, radishes, onion, herbs, and peas. Sprinkle generously with salt and dress with lemon juice and olive oil. Toss and enjoy.

Also in this series: One-pan Lamb Chops and Salmon Burgers