Recipes, Soup & Salads

Spring Asparagus Salad

This salad is a great way to use seasonal ingredients! Combining asparagus, snow peas, peas, cos (romaine) and some goat’s feta for that extra flavour.

Spring Asparagus Salad

Servings

servings

Prep time

minutes

Ingredients

For the Salad
3 bunches (24 spears) asparagus, ends snapped off
16 large snow peas
1 head of romaine/cos lettuce
2 cups fresh or frozen peas
90g goat’s feta
1 cup (loosely packed) fresh mint leaves
For the Dressing
1 tsp lemon zest (from 1 lemon)
2 Tbsp (30ml) lemon juice
1/3 cup extra virgin olive oil
1/4 tsp (each) salt and pepper

Directions

Bring a large pot of water to the boil. Add snow peas to pot, boil for 1.5 minutes.
Add the asparagus spears, boil for another 1 1/2 minutes.
Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and the peas turn bright green.
Immediately drain, refresh vegetables under cold running water until cooled to stop the cooking process.
Remove the asparagus and snow peas, blot them with paper towels to dry. Leave peas in a colander to drain, giving them a toss now and then to help them dry.
Split the larger baby cos leaves down the middle, use the small ones whole. Cut asparagus stems in half on a slight angle.
Shake all of the dressing ingredients in a jar.
Combine vegetables in a bowl, dress and toss.
Arrange salad on a platter. Top with small chunks of goats cheese. Serve immediately!