This springy Pea and Asparagus Salad is a perfect showcase for your farmers’ market finds. In this recipe, perfectly blanched asparagus, sugar snap peas, snow peas, and sweet peas get tossed with fresh, thinly sliced radishes, lettuce leaves, and a herby dressing for a salad bursting with flavor and color. Top this salad with crumbled goat cheese, fresh mint leaves and dill fronds and serve at once.
If you want to work ahead, you can blanch the vegetables and make the dressing in advance. Then cover and refrigerate until ready to serve. To make this salad vegan, swap 1 teaspoon agave or maple syrup for honey in step 1 and the dairy-free cheese for goat.
Looking for more asparagus recipes? Check out this roundup of the Top 10 Asparagus Recipes our readers love most.
To make the Pea and Asparagus Salad, you will need the following ingredients:
In a large heat-proof bowl, place the ice cubes and cold water. Set aside.
Bring a large pot of water to a rolling boil, add salt to taste and the asparagus. Blanch for 1 minute, then transfer to the ice bath to stop the cooking.
Bring water back to a boil and add ½ cup frozen peas. Blanch for 1 minute, then remove and add to the ice bath.
Bring water back to a boil and add 2 ounces snow peas and 2 ounces sugar snap peas. Blanch for 1 minute, then transfer with a strainer to the ice bath. Add more ice to the ice bath, as needed, to keep it chilled.
Drain the vegetables from ice and gently pat dry with a clean kitchen towel. Set aside or refrigerate until ready to assemble the salad.
In a mason jar, add 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, zest of ½ a lemon, 1 teaspoon honey (substitute agave syrup or maple syrup for vegan), ½ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper. Screw the lid on tightly and shake vigorously to combine. Whisk in 2 tablespoons chopped mint and 2 tablespoons chopped dill. Set aside or refrigerate until ready to assemble.
Toss 5 ounces lettuce leaves with half of the prepared dressing and arrange on a serving platter.
Toss the blanched vegetables and thinly sliced radishes with a few more spoonfuls of dressing and arrange on top of the lettuce leaves.
Sprinkle with 2 ounces crumbled goat cheese, a few torn mint leaves, and dill fronds.
Serve with the remaining dressing on the side. Enjoy!
Make this healthy and delicious Pea and Asparagus Salad in just 20 minutes! It’s a perfect excuse to go wild with all those fresh veggies and herbs at the market: asparagus, snow peas, sugar snap peas, radishes, mint and dill. If you make this recipe, please let us know! Leave a comment below, and be sure to rate the recipe too!
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