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Bright green produce meets a fluorescent pink vinaigrette in this gorgeous spring salad.

If the only thing keeping you from eating more vegetables in interesting ways is not owning chef and former Eataly vegetable butcher Cara Mangini’s new cookbook, you’re in luck — it’s out and it’s awesome. Fresh produce is front and center in this inventive collection of recipes, so pick up a chef’s knife and get chopping.

Radishes make a spicy and radiant, almost fluorescent pink vinaigrette that leaves me pretty much in awe of nature every time I make it. That color, combined with varying hues of bright green thanks to snap peas, asparagus, avocado, and torn basil, makes this salad absolutely gorgeous. It is fresh and light — perfect for one of spring’s warm days or nights.

If you are not planning to serve all the salad at once, add avocado only to the portions you serve. Without the avocado, the salad will keep in an airtight container in the refrigerator for up to 3 days.

Reprinted with permission from The Vegetable Butcher