Description
A vibrant, fresh salad celebrating spring’s bounty with crisp asparagus, sugar snap peas, and radishes. A tangy lemon-honey vinaigrette ties it all together in just 20 minutes.
Ingredients
16 ounces fresh asparagus, trimmed and sliced into 1-inch pieces
8 ounces sugar snap peas, strings removed
8 ounces radishes, thinly sliced
2 green onions, thinly sliced
⅓ cup shelled pistachios, roughly chopped
5 ounces baby spinach
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
2 cloves garlic, minced
Salt and pepper to taste
Instructions
Wash and trim asparagus, snap peas, and radishes
Thinly slice green onions and halve larger radishes
In a bowl, combine asparagus, snap peas, radishes, green onions, pistachios, and spinach
Whisk lemon juice, olive oil, honey, Dijon mustard, garlic, salt, and pepper
Toss the dressing with the salad until fully coated
Notes
Use the freshest produce available for best texture
Add a handful of arugula for extra peppery flavor
Store leftovers in an airtight container for up to 24 hours
Dressing can be made 1 day in advance
- Prep Time: 20
- Category: Recipes
- Method: Make Ahead
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 5g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg