Stir-Fry Salad
A vibrant stir-fry salad combining fresh vegetables with zesty lemon flavors, perfect for a light, healthy meal or side dish suited for any casual gathering.
Ingredients
Instructions
- Grate the lemon zest and squeeze the juice of half a lemon; set aside.
- Cut the asparagus into 1-inch pieces.
- Slice the zucchini and yellow squash into 1/4-inch circles.
- Slice the tomato into 1/4-inch circles.
- Finely slice the scallion tops.
- Heat 1 tablespoon of oil in a skillet or wok over medium-high heat.
- Add the asparagus, zucchini, and yellow squash; stir-fry until tender-crisp, about 3-4 minutes.
- Add the tomato and cook for another 1-2 minutes.
- Remove from heat and transfer to a serving bowl.
- Drizzle with lemon juice, sprinkle lemon zest, and toss gently.
- Garnish with scallion tops before serving.
Tips & Substitutions
For added flavor, consider incorporating a splash of soy sauce or sesame oil during the stir-frying process. You can easily substitute the asparagus with green beans or snap peas if preferred. To add protein, toss in some cooked chicken or tofu. Use fresh herbs like basil or cilantro for an aromatic finish.
Serving Suggestions
This Stir-Fry Salad makes an excellent light lunch or a side dish for grilled meats. It pairs beautifully with Brown Rice Medley for a more filling meal. For a refreshing dessert option, consider serving it alongside Linda'S Sugar-Free Fruit Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the salad in a skillet over medium heat for a few minutes until warmed through, being careful not to overcook the vegetables as they can become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Salad contains roughly 111 calories, with 3g protein, 17g carbohydrates, and 4g fat. It is an excellent source of vitamin C (64% of the Daily Value) and iron (20% of the Daily Value), and a good source of potassium and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh ones?
While fresh vegetables provide the best texture and flavor, you can use frozen vegetables in a pinch. Just ensure they are fully thawed and drained before stir-frying to avoid excess moisture.
How can I make this dish vegan?
This recipe is already vegan-friendly, but you can enhance it by adding more plant-based proteins like chickpeas or edamame. Consider serving it with a side of vegan recipes for a complete meal.
What other vegetables can I add?
Feel free to customize the salad with your favorite vegetables! Bell peppers, carrots, or snap peas would all work well in this stir-fry. Just ensure to cut them into similar sizes for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).