Spring salad with maple syrup dressing is a complete and healthy dish that is filling just by looking at it. Lively in color and flavor, vegetarian, low in calories but rich in flavor.
The maple syrup-mustard dressing gives the salad a fun, sweet and pungent flavor that is enveloping.
For the salad
200g of potatoes
550g fresh peas (about 160g net of pods)
300g of edamame beans
100g of asparagus tips
400g fresh broad beans (about 100 g net of pods)
80g of baby spinach
extra virgin olive oil
salt
black mustard seeds
lemon slices
For dressing:
Peel the potatoes, cut them into cubes and steam them for 15 minutes. Let them cool seasoned with a drizzle of oil to prevent sticking.
Shell the peas and keep aside. Blanch edamame for 5 minutes in boiling salted water. Halfway through cooking, add the shelled peas and asparagus tips. Legumes and vegetables should remain crisp.
Drain, season with a drizzle of oil and let cool.
Husk the fava beans and wash the spinach.
Prepare the dressing by mixing the mustard, lemon juice, yogurt, oil and maple syrup.
Add a pinch of salt and a grinding of pepper and emulsify carefully.
Arrange all the ingredients (spinach, asparagus, peas, fava beans, edamame, and potatoes) in a salad bowl.
Season with the prepared emulsion, garnish with mustard seeds and a few lemon slices.
