ASPARAGUS & SPRING PEA SALAD

ASPARAGUS & SPRING PEA SALAD
5
(2)

Eating in season always tastes best – and it’s good for you, too! I love this salad paired with Roasted Baby Potatoes with Lemony Gremolata for a healthy AND hearty lunch or dinner. Serve with a side of Avocado Herb Dressing (recipe below) and you’ve got yourself a spring beauty.

Asparagus + Spring Pea Salad

Makes 3 to 4 servings 

1 bunch asparagus, tough ends removed

1 bag frozen peas

Garlic

Lemon

Extra-virgin olive oil

Edible flowers or pretty radishes, like watermelon radish or purple daikon

Toasted pine nuts

Fresh mint or basil

  • Blanch the asparagus for 1 minute in a large pot of salted boiling water. Keep the water, but remove the asparagus and immediately plunge the spears into a bowl of ice water to stop the cooking process and keep the green bright. Drain and pat dry on with a clean kitchen towel.
  • Add the frozen peas to the boiling water for 1 minute. Drain in a colander and allow to dry.
  • In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper. Set aside.
  • In a large bowl, gently add the peas and asparagus and dress with the garlic lemon dressing.
  • Transfer to a platter and garnish with pine nuts, edible flowers, and fresh herbs.

Avocado Herb Dressing

Inspired by Love & Lemons 

1 ripe avocado, pitted

¾ cup water

¼ cup extra virgin olive oil 

3 tablespoons lemon juice, or more

1 tablespoon fresh herbs such as cilantro or parsley 

1 small garlic clove

½ teaspoon Himalyan salt

Freshly ground black pepper

  • Combine the avocado, water, olive oil, lemon juice, herbs, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy. If the dressing is too thick, stir in a little more water to reach a drizzelable consistency, if desired.

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