Asparagus Salad with Sugar Snap Peas and Radishes
Asparagus Salad with Sugar Snap Peas and Radishes
- Yield: Serves 4
Description
- This salad is full of fresh spring veggies you can find at your local farmers’ market. Serve as a side dish to any grilled protein.
Ingredients
Units
Scale
For the salad
- 16 ounces fresh asparagus, woody ends trimmed off and sliced into 1/4 inch pieces
- 8 ounces sugar snap peas, sliced into 1/4 inch pieces (approximately 1 1/2 cups)
- 8 ounces radishes, ends trimmed off, sliced thinly into half moons (approximately 1 1/2 cups
- 5 ounces fresh baby spinach
- 1/3 cup pistachios
- 2 lemons, zested and juiced
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
To make the lemon Dijon vinaigrette: Combine all ingredients in a small bowl and whisk to combine or add ingredients to a mason jar with a lid and shake to combine. Place in the refrigerator.
Slice the asparagus, sugar snap peas, and radishes and add to a large bowl. Add spinach and vinaigrette. Toss to combine. Top with pistachios. Adjust seasoning and dressing if needed. Serve.
Livermore Valley Wine Pairing Suggestions: McGrail Vineyards 2025 Grenache Blanc and Steven Kent Vineyards 2024 Cabernet Franc Blanc
- Category: Salad
