Green asparagus and pea salad with mint dressing

Green asparagus and pea salad with mint dressing: a fresh, light salad with green asparagus, peas, mint, lemon juice and olive oil.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 8 min
• Total time: 18 min
• Calories: 160 kcal per serving
• Protein: 6 g
• Fat: 10 g
• Carbs: 14 g

Ingredients

• 200 g green asparagus
• 100 g peas
• 1 tbsp olive oil
• 1 handful of mint
• 1 tsp lemon juice

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

1. Snap the woody ends off the green asparagus and cut the spears diagonally into bite-sized pieces.
2. Blanch the green asparagus and peas in lightly salted water until tender-crisp. Then refresh the vegetables in cold water so they keep their fresh colour.
3. Finely chop the mint and stir it with the olive oil and lemon juice to a simple dressing. Season with sea salt and pepper.
4. Drain the green asparagus and peas well and put both in a bowl. Carefully fold in the mint dressing.
5. Taste the salad again and season with lemon juice, salt and pepper if you like.

Good to know

A salad like this tastes of early summer. Fresh, simple and no fuss. I especially like it while it's still slightly warm.

Swaps

Peas → edamame (also provide protein and fibre; contain soya). Mint → parsley (provides vitamin K). Lemon juice → lime juice (similarly fresh, with vitamin C). Olive oil → avocado oil (milder flavour, monounsaturated fats).

Allergens

The recipe is naturally free from gluten, milk and nuts. For young children, it's best served cooked until soft; in pregnancy, it's fine with good kitchen hygiene.

Dairy-free recipes