Asparagus Spring Salad

5 from 1 review

A delightfully satisfying, very healthy Spring Salad

Scale

1 bunch asparagus, remove any thick, woody stems

1 cup frozen peas

2 cups of your favorite salad greens (lambs lettuce, arugula, baby mixed greens)

1 yellow pepper, large dice

1 orange pepper, large dice

1/2 English cucumber OR 2 Kirby cucumbers, sliced

1 1/2 cups baby tomatoes, halved

3 radishes, thinly sliced

1/3 cup pitted green olives, halved

1/3 cup toasted pine nuts

1/2 cup fresh mint and dill, roughly chopped

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Remove the peas from the freezer, place them on a plate and they will defrost while you’re assembling the salad.
To steam the asparagus, first, remove any thick woody stems. Place them in a large pan with approximately 1/3 cup water. Cover, bring to the boil, turn down to a simmer and allow to steam until they’re bright green and just tender – about 3-5 minutes depending on the thickness of the asparagus. Don’t overcook, you want them on the crisp side. Drain and remove from the pan to cool.
Toast the pine nuts by placing them in a pan over medium heat for about 5 minutes. Watch carefully and stir to ensure even cooking. Remove from the pan and allow to cool.
To assemble the salad, place the salad greens, diced yellow and orange peppers, cucumber, baby tomatoes, radishes, green olives, toasted pine nuts, mint, and dill in a large bowl. Toss well to combine.
Cut the asparagus into 1-inch slices and add to the salad. Sprinkle over the peas if they have thoroughly defrosted. If not, blitz them in the microwave for 30-60 seconds. Don’t overcook, you want them bright green and just cooked through.
Toss with your chosen dressing and enjoy!

Find it online: https://marycallan.com/asparagus-spring-salad/