Fresh Pea and Asparagus Salad

Perfect for an Easter Side or Any Time

The dressing is infused with fresh mint and dill, and the sweet vegetables are balanced with the tangy goat cheese and lemony vinaigrette

I’m using escarole, but any green will do. Some of my favorites are frisée, romaine, or baby gem lettuce because they pack a crisp punch

Fresh Pea and Asparagus Salad Ingredients

Asparagus – Choose skinny asparagus – it will be more tender. Trim the ends, and if the stalks are on the thicker side, use a vegetable peeler to take off the fibrous outside. Asparagus is a prebiotic, so very good for gut health and has a powerful cancer fighting antioxidant called glutathione, that also helps support liver health

Peas – Fresh peas are in season right now, but you can swap frozen peas. Fresh peas also have natural prebiotics, helping to optimize gut flora, and they are also an excellent source of plant protein. One cup of fresh peas has about 8g of plant protein, and is one of the reasons why this salad is so satisfying, despite being light

Radishes – Any radish variety is fine. If you can find an heirloom or watermelon radish, that will make for a more interesting presentation

Lettuce – Something with a bite like escarole, romaine, or baby gem is best

Goat Cheese – Use fresh goat, or you can swap a vegan cheese to make this salad vegan

Vinaigrette – You will need good olive oil, fresh lemon juice, stone ground mustard, fresh garlic, salt, fresh mint, and fresh dill. I like to use a hand blender to fully incorporate the ingredients. If you can make the dressing hours or even a day ahead, the fresh flavors will really pop! Always taste vinaigrettes before dressing your salad to see if they need to be reseasoned

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How to Make Fresh Pea and Asparagus Salad

Course Salad, Side Dish

Cuisine anti inflammatory, anti-cancer, detoxing, Easter, gluten free, goat cheese, Healthy, high fiber, high protein

Keyword 5 Ingredients, Anti Cancer, Anti Diabetes, Anti Inflammatory, Asparagus, Clean Eating, crunchy, Easter, goat cheese, Plant Based, Salad, Vegetarian

Prep Time 15 minutes

Servings 4

Ingredients

Salad Ingredients

• 1 cup fresh asparagus sliced into 1 inch pieces
• 1 cup fresh peas
• 3-4 radishes trimmed, sliced thin
• 3 oz goat cheese
• 4 cups packed firm lettuce like escarole

Dressing Ingredients

• ¼ cup Extra Virgin Olive Oil
• 1 medium shallot peeled, rough chopped
• ¼ cup fresh dill
• ¼ cup fresh mint
• Juice of one large lemon
• 1 tbsp stone ground mustard
• Pinch of fine sea salt

Instructions

1. Blend the dressing ingredients with a hand blender, or blender
2. In a small pot of salted boiling water, blanch peas and asparagus
3. Start by adding peas first, wait one minute, then add asparagus
4. Blanch for one minute more, drain, and place drained peas and asparagus into an ice bath
5. Plate salad ingredients by laying down lettuce, then arrange peas and asparagus, sliced radish, and goat cheese
6. Drizzle with vinaigrette and serve