Spring Salad with Peas and Asparagus
This salad can be made a day ahead of time and is excellent for a vegetarian dish or served with chicken over top or mixed in. Barely blanch the asparagus but don't cook to much.
Prep Time20 minutes mins
Total Time20 minutes mins
Servings: 4 -6
Calories: 309kcal
Author: Good Dinner Mom
- 1 pound fresh asparagus
- ½ cup mayonnaise, or vegannaise
- Lemon zest from one large lemon
- ¼ cup fresh squeezed lemon juice, from one large lemon
- 2 Tablespoons chopped flat-leaf parsley
- 2 teaspoons chopped fresh mint, plus extra for garnish
- 3 cloves garlic, crushed and minced
- 3 cups frozen peas, thawed and drained
Place a steamer insert into a medium sauce pan and add enough water to almost reach steamer. Heat to low boil. Add 1 pound asparagus spears and cover. Steam for about 1-2 minutes only, just until asparagus turns bright. Drain off boiling water and immediately pour cold water on asparagus to stop cooking. Cut into 1-inch bites. Set aside.
Combine ½ cup mayo, lemon zest, ¼ cup lemon juice, 2 Tablespoons parsley, 2 teaspoons mint, and 3 minced cloves in a large bowl. Stir until mixed well.
Add asparagus and 3 cups peas and toss to coat.
Refrigerate until serving, at least one hour, up to one day. Give one more toss before serving.
This salad is excellent on its own and is also delicious with cooked chicken tossed in or served on top.
Calories: 309kcal | Carbohydrates: 22g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 187mg | Potassium: 536mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1879IU | Vitamin C: 59mg | Calcium: 65mg | Iron: 4mg