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.
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Prep Time: 10 minutes -
Total Time: 10 minutes
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Yield: 4 servings 1x -
Category: Salads, Sides -
Cuisine: Dairy-Free, Gluten-Free, Paleo, Vegetarian
Category:
Cuisine:Ingredients
Salad:
- 1 bunch arugula
- 1 bunch asparagus
- 4 radishes
- 1/2 cup peas, fresh or frozen (thawed)
- 2 sprigs fresh mint, thinly sliced
- 1/4 cup goat cheese, crumbled
Dressing:
- 3 tablespoons extra virgin olive oil
- 1/2 lemon, juiced
- 1 clove garlic, crushed or minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoons sea salt
- 2 sprigs fresh dill, finely chopped
Instructions
- 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.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 172 calories
- Sugar: 3 grams
- Fat: 14 grams
- Carbohydrates: 8 grams
- Fiber: 3 grams
- Protein: 6 grams
Find it online: https://kaynutrition.com/asparagus-radish-spring-salad/