Photo: Coral von Zumwalt

Tired of the same old garden salad? Mix it up with these delicious vegetables instead.

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Serves 8

Ingredients

Pepita is the Spanish term for "pumpkin seed"; you can substitute toasted pine nuts, sunflower seeds, pecans, or walnuts.

• Kosher salt
• 1½ pounds thin asparagus spears, trimmed and cut crosswise on the bias into 1½-inch pieces
• 2 cups snow peas, strings removed (about 6 ounces)
• 1½ Tbsp. white wine vinegar
• 1½ Tbsp. lime juice (from about 1 lime)
• 1 tsp. sugar
• ¼ tsp. freshly ground black pepper
• 1 clove garlic, finely chopped
• 1 small shallot, finely chopped
• ¼ cup extra-virgin olive oil
• 3 Tbsp. chopped flat-leaf parsley
• ¼ cup shelled, roasted, and salted pepitas

Directions

Total time: 30 minutes

Bring a large pot of generously salted water to a boil. Add asparagus and snow peas; cook 30 seconds. Drain, rinse in very cold water, and drain well again.

In a large bowl, whisk together vinegar, lime juice, sugar, 1 tsp. salt, pepper, garlic, and shallot. While continuing to whisk, drizzle in oil until thickened. Add asparagus, snow peas, and parsley; toss to coat. Transfer to a serving platter, garnish with pepitas, and serve.

Nutritional Info

Per serving: 116 calories, 9 grams fat, 4 grams protein, 7 grams carbohydrates.