Ingredients
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
Instructions
- 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!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: salad
- Diet: Vegan