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Asparagus Pea Salad for Easter

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