Blackened Vegetable Salad with Lemon Dijon Dressing

This is just something I threw together the other night, and I’m so happy with the way it turned out! Like most of my recipes, you can add or swap veggies depending on your taste.


  • olive oil
  • vegan butter
  • romaine lettuce, sliced down the center
  • half bunch asparagus, cut in half
  • half radicchio, sliced thinly
  • french radishes, quartered
  • ½ cup snow peas

For the Dressing:

  • ¼ cup olive oil
  • 3 tbsp dijon mustard
  • juice of one lemon
  • salt and pepper


Place lettuce on a large serving plate and set aside. In a large skillet, heat a couple tablespoons of olive oil over medium-high. Cook the radicchio about 2 minutes on either side with salt and pepper – it will develop a little color and soften. Transfer to the plate with the lettuce.

Reheat skillet with olive oil and add asparagus with salt and pepper. Cook about 3-5 minutes, tossing occasionally so it doesn’t burn. Layer onto serving plate.

Reheat skillet this time with a tablespoon of vegan butter and cook radishes over medium heat for 5-7 minutes, or until softened. Add salt and pepper, to taste. Layer onto salad and then heat up the peas in the skillet.

For the dressing: Whisk together all ingredients and pour over salad.

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