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5.0 from 3 votes

Asparagus Snap Pea & Radish Salad

This easy, and in-season asparagus salad can be made in only 15 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
14 mins
Servings: 4 as a side salad
Calories: 274 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 bunch asparagus, ends trimmed
  • 1 cup sliced snap peas
  • 1 cup Thinly sliced radishes
  • 1/2 cup crumbled Feta cheese
  • 1/3 cup chopped green olives
  • 1/3 cup minced fresh dill
Lemon shallot dressing
  • zest from one lemon
  • juice from one lemon
  • 1 shallot, minced
  • 1/3 cup olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Dijon mustard

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil and once boiling add the asparagus stalks, cook for 2-4 minutes or until just tender. Drain and rinse under cold water or put in an ice bath for 30 seconds-1 minute and then set aside and pat dry. Cut into 2 inch pieces and add to a salad bowl.
  2. Whisk together or shake in a jar all of the lemon shallot dressing ingredients and set aside.
  3. To a large bowl or platter add sliced asparagus, sliced snap peas, sliced radishes, feta cheese, olives and dill. Drizzle with the dressing and toss and enjoy.

Notes

  • If you want to add one more element to this salad, try the toasted panko breadcrumbs from our Spring Butter Bean Stew.
  • If olives aren't for you, add more snap peas or radishes. Or, you could try adding some capers!

Nutrition Information

Calories 274kcal (14%) Carbohydrates 12g (4%) Protein 6.9g (14%) Fat 24.3g (37%) Saturated Fat 5.7g (29%) Polyunsaturated Fat 2.3g Monounsaturated Fat 15.1g Cholesterol 16.7mg (6%) Sodium 884mg (37%) Fiber 4.4g (18%) Sugar 4.3g (9%)

Nutrition Facts

Serving: 4as a side salad

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Carbohydrates 12g 4%
Protein 6.9g 14%
Fat 24.3g 37%
Saturated Fat 5.7g 29%
Polyunsaturated Fat 2.3g 14%
Monounsaturated Fat 15.1g 76%
Cholesterol 16.7mg 6%
Sodium 884mg 37%
Fiber 4.4g 18%
Sugar 4.3g 9%

* Percent Daily Values are based on a 2,000 calorie diet.