Asparagus and Pea Salad with Lemon Dressing Recipe
The quintessentially Spring Salad with asparagus, peas, and snap peas, with a perfect sweet tart lemon dressing that will make you wish spring lasted for all four seasons!
Servings: 6 servings
Calories: 315kcal
Ingredients
- 1 pound asparagus, sliced on deep bias
- 1 cup English peas
- 2 cups snap peas, sliced on bias
- 8 ounces feta cheese cubed or crumbled
Lemon Dressing
- 1 clove garlic finely minced or grated
- 1 lemon, zest and juice ~ ¼ cup from 1 large or 2 small small/medium lemons
- ½ cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt plus more to taste
Instructions
Make Lemon Dressing
- Place ingredients for dressing—1 clove minced garlic, lemon zest and juice from 1 large lemon, ½ cup olive oil, 1 teaspoon Dijon mustard, 1 teaspoon sea salt—in a small bowl and whisk together until emulsified. Alternatively, place all ingredients in a mason jar, cover securely with lid and shake until well combined.
Blanch Asparagus and Peas
- Cut off dried, fibrous ends of asparagus and slice each stalk on an extreme bias into ¼-inch wide pieces. Place sliced asparagus in a colander.
- Bring a pot of water to a boil. When the water starts to boil, add fresh peas. Once the water returns to a boil, immediately turn off heat, and drain peas and water into the colander with the asparagus. Immediately rinse with coldest water from the tap.
Assemble Asparagus and Pea Salad
- Slice snap peas on extreme bias, similar in shape to the asparagus.
- Place blanched asparagus and peas, snap peas, and feta in a bowl. Drizzle with about half the dressing and toss until the vegetables are evenly coated. Taste and add more dressing if needed.
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Notes
Nutrition information is an estimate for 1 serving= ⅙ of salad, about 1½ cups, with dressing.
Nutrition
Serving: 1serving | Calories: 315kcal | Protein: 9.5g | Fiber: 3g