Asparagus Radish Salad
Nothing says spring side dish like this light and fresh asparagus radish salad!
Nothing says spring like a big, fresh green salad, especially when it is filled with seasonal vegetables like this asparagus and radish spring salad. I used to think salads were boring, and truth be told they can be. There are only so many bowls of spinach, cherry tomatoes and cucumbers with balsamic dressing a girl can eat! When I was learning to eat well, I kept things really simple; minimal effort, minimal ingredients and minimal change. As I’ve said before on my blog, when I worked in an office setting I basically brought the same lunch to work every. single. day. Why? Because it was easy and I didn’t need to think or make any other decisions in my day. Did it work? Absolutely, and for some time I might add, but the more I got comfortable with eating well, the more I wanted to explore, the less I craved the junk food I once ate, and the more I wanted to try new foods and new ways to use them. Today, I am still a woman of routine; I just have a lot more tools in my tool belt. I am more adventurous with the foods I eat and the way I use them and I am inspired by our local produce and eating with the seasons.
Asparagus Radish Salad
I wanted to keep this salad really light and fresh, so I loaded it with as many seasonal spring flavour I could find. Asparagus and radishes are all essential vegetables of late spring and early summer, and the inclusion of fresh herbs right into the salad is a fun and fragrant way to use them. This asparagus and radish spring salad in my ode to the spring season.Print
Asparagus & Radish Spring Salad
This asparagus radish salad calls for arugula but you could use any type of green you like. If you don’t enjoy the peppery bite of arugula, spring mix or gem lettuce would work well too.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salads, Sides
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 1 bunch arugula
- 1 bunch asparagus
- 4 radishes
- ½ cup peas, fresh or frozen (thawed)
- 2 sprigs fresh mint, thinly sliced
- 1/4 cup goat cheese, crumbled
- 3 tablespoons extra virgin olive oil
- ½ lemon, juiced
- 1 clove garlic, crushed or minced
- 2 teaspoons Dijon mustard
- ½ teaspoons sea salt
- 2 sprigs fresh dill, finely chopped
- In a small bowl or jar, combine the dressing ingredients and whisk until well combined.
- Wash the asparagus and trim to remove any woody ends.
- In a pot of boiling water, or using a kettle, blanch the asparagus until bright green. Add the raw asparagus to a bowl and cover with hot water for 45 seconds.
- Immediately transfer the asparagus to a bowl of cold water to stop the cooking process. Strain and towel dry.
- Once dry, chop into ½ inch pieces keeping the tips in tack. I used the first 1-2 inches from the tip only.
- Wash and thinly sliced radishes into rounds, removing tough ends.
- In a large bowl combine the salad ingredients; arugula, asparagus, radishes, peas, and mint.
- Slowly add dressing to the salad, tossing until lightly coated.
- Top salad with crumbled goat cheese to taste and serve immediately.
- Serving Size: 1 serving
- Calories: 172 calories
- Sugar: 3 grams
- Fat: 14 grams
- Carbohydrates: 8 grams
- Fiber: 3 grams
- Protein: 6 grams
Keywords: raw, fresh