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5 from 8 votes

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
Total Time20 minutes
Course: Side Dish
Servings: 4 -6
Calories: 309kcal
Author: Good Dinner Mom

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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