Description
A fresh and vibrant spring salad featuring tender asparagus, crunchy snow peas, and sweet peas, combined with crisp baby gem lettuce and tangy goats cheese. Tossed in a zesty lemon and olive oil dressing with fresh mint, this elegant salad is perfect as a light side dish or a refreshing starter.
Ingredients
Units
Scale
Vegetables
- 3 bunches (24 spears) asparagus, woody ends snapped off
- 120g / 4oz snow peas, trimmed and string removed
- 1 head baby gem or cos lettuce (16 leaves), washed
- 2 cups fresh or frozen peas
Cheese
- 90g / 3oz goats cheese
Dressing
- 1 cup loosely packed fresh mint leaves, roughly torn
- 1 tsp lemon zest (from 1 lemon)
- 2 tbsp (30ml) lemon juice
- 6 tbsp (90ml) extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Boil vegetables: Bring a large pot of water to the boil. Add snow peas and boil for 1 1/2 minutes.
- Add asparagus: Add the asparagus spears to the boiling water and boil for another 1 1/2 minutes.
- Cook peas: Add frozen peas and boil for another 30 seconds or until the water just returns to a simmer and peas turn bright green.
- Drain and cool: Immediately drain vegetables and refresh under cold running water to stop the cooking process.
- Dry vegetables: Remove asparagus and snow peas from water and blot dry with paper towels. Leave peas in colander to drain, tossing occasionally to help dry them.
- Prepare lettuce and asparagus: Split larger baby gem leaves down the middle; use smaller leaves whole. Cut asparagus stems in half on a slight angle.
- Make dressing: Shake lemon zest, lemon juice, olive oil, salt, pepper, and torn mint leaves in a jar until well combined.
- Toss salad: Combine all vegetables in a bowl, pour dressing over, and toss gently to coat.
- Serve: Arrange dressed salad on a platter and top with small chunks of goats cheese. Serve immediately.
Notes
- This salad showcases fresh spring vegetables and pairs beautifully with a variety of main dishes.
- If goats cheese is unavailable, substitute with soft Danish feta, fresh mozzarella, bocconcini, or fresh ricotta.
- To keep the dressing flavorful and adherence to vegetables optimal, make sure the vegetables are well dried after boiling.
- For a lighter version, omit the cheese altogether.
- Use a salad spinner carefully to dry vegetables or let them air dry naturally if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 7 mg
