Spring has sprung! This recipe is all about local, fresh, springtime ingredients. Choose your salad ingredients based on what you find at your farmers market (each region of the country will be different). Include a variety of colors and textures. Adding local ingredients in your meals is not only beneficial for the environment, but also for your health (more about this in our upcoming blog post)! Explore your local farmers market and talk to the farmers. Some may not be certified organic due to the expense of certification, but their growing practices align with organic standards.

Time: 25 minutes
Servings: 4



All ingredients purchased at local farmers market except tahini, lemon, and salt


  • Salad greens
  • 1 bunch asparagus
  • ½ cup hazelnuts
  • 4 large radishes
  • 1 spring green onion


  • 1 cup parsley
  • 3-4 cloves garlic (1.5 Tbsp minced)
  • 1 green onion
  • 3 Tbsp tahini
  • 1 lemon
  • ½ tsp sea salt
  • ½ cup water


Team RESTORE recommends organic ingredients. If it’s labeled “organic,” that means the food is not genetically engineered or modified (“GMO”). If you are unable to source organic, we definitely recommend non-GMO. GMO foods are likely treated with herbicides, especially glyphosate, because they are engineered to resist it. (Glyphosate kills the weeds, but not the GMO crop.)



  1. Preheat the oven to 350 F.
  2. Rinse the asparagus and chop off the ends.
  3. Grill the asparagus for 10 minutes. Set the timer for 5 minutes and rotate sides while you continue to prep. Use an outside grill, grill top of stove, or large skillet. Once grilled, chop into 1-2-inch length pieces.
  4. While the asparagus is grilling, roast the hazelnuts in the oven for 10 minutes. Once removed from oven, allow to cool and roughly chop.
  5. Next, wash the radishes and remove the greens (enjoy the leaves sautéed for another meal). Cut the radishes in half lengthwise. Then, thinly slice into semi circles.
  6. Thinly slice the spring green onion.
  7. Make the dressing by placing all the dressing ingredients in a high-speed blender. If using a food processor, add the water after blending all other ingredients. This dressing is bright and fresh. To give a hint of sweetness, add 1 Tbsp of local honey when mixing.
  8. Assemble the salad ingredients and serve with the dressing. This recipe makes extra dressing. Enjoy with your next salad or over roasted vegetables.
  9. The salad can be great as a side or add your favorite protein for a complete meal.




Per Salad without Dressing:
124 calories
9g total fat, <1g saturated fat
9g carbohydrate, 5g fiber, 2g sugar
6g protein


Per 2 Tbsp Dressing:
30 calories (without honey)
2g total fat, <1g saturated fat
2g carbohydrate, <1g fiber
1g protein