Spring Asparagus Salad
A delicious salad with lots of spring veggies.
Ingredients
- 1 bunch Asparagus
- 2 cups Peas
- ½ cup Radishes
Dressing
- ½ Lemon juiced
- 1 tablespoon Garlic minced
- 1 tablespoon Shallot finely chopped
- 1 tablespoon Dijon mustard
- ¼ cup Olive oil
- 2 tablespoon Champagne Vinegar
- Salt and Pepper
Instructions
- Boil a pot of water. While this is boiling, cut asparagus into 1-inch pieces. Slice the radishes into thin rounds.
- When the water is boiling put the asparagus in the water for 2-4 minutes or until vibrant green. If you not using frozen peas, you can also add them to the water at this point, as well.
- Get a large bowl full of ice water. When peas and asparagus are vibrant green, strain them and put them in the ice water.
- Combine all the dressing ingredients together.
- Strain peas and asparagus. Place them back in the bowl. Add radishes and top with dressing.
- Toss and enjoy!
Notes
- Make this early in the week, right after you go to the store for peak freshness.
- I use fresh peas, but frozen peas will work just as good. Defrost them and chill them first.
- I like the thick asparagus best for this versus the very thin stems.
- Make extra of the dressing and save it to marinate chicken or for a salad later in the week.
- I use champagne vinegar in this dressing, if you do not have this on hand, you can also use white wine vinegar. All of my favorite vinegars come from Thrive Market.
Nutrition
Calories: 215kcalCarbohydrates: 18gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 64mgPotassium: 482mgFiber: 7gSugar: 7gVitamin A: 1412IUVitamin C: 45mgCalcium: 60mgIron: 4mg
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