Spring Vegetable Salad

Spring Vegetable Salad


  • 2 asparagus bunches
  • 1 celery bunch
  • 2 radish bunches
  • 1 bunch watercress
  • 2 cups frozen peas
  • 1 cup 5-Ingredient Paleo Ranch Dressing
  • fresh dill for garnish


  1. Blanch the asparagus by submerging in simmering/boiling water for 3-5 minutes then plunge into an ice bath to stop cooking. Drain and pat dry.
  2. Chop asparagus, celery, radishes, and watercress then add to large mixing bowl. Add frozen peas and ranch dressing.
  3. Stir, plate, and garnish with fresh dill.