Description
A vibrant, seasonal salad with tender asparagus, sweet peas, peppery radishes, and a bright herb dressing. Fresh, nutritious, and ready in minutes for any meal.
Ingredients
1 bunch asparagus (tender parts), chopped into 1-inch pieces
½ cup frozen peas, thawed
2 handfuls salad greens (baby spinach, arugula, or spring mix)
2 radishes, thinly sliced
½ cup crumbled feta cheese (optional, for vegan: omit or use plant-based alternative)
Dressing: 2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup
1 teaspoon chopped fresh thyme or dill
Pinch of black pepper
Instructions
Wash and dry the salad greens.
Blanch asparagus (2 minutes in boiling water), drain, and cool.
Toss thawed peas, radishes, and asparagus with greens.
Whisk dressing ingredients in a small bowl.
Pour dressing over salad and gently toss to combine.
Top with feta cheese, if using.
Notes
Store unused greens and cooked asparagus separately in airtight containers (5 days fridge). Add chickpeas or sliced avocado for extra protein/creamy texture. For aspics, use pumpkin or sunflower seeds for crunch.
- Prep Time: 20
- Cook Time: 5
- Category: Recipes
- Method: Blanching
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg