Spring Pea, Asparagus and Strawberry Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Total Time
20 mins
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Servings
4 servings
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Calories
1692 kcal
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Course
Side Dish
Spring Pea, Asparagus and Strawberry Salad
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Spring is upon us, and what better way to celebrate than with a fresh salad? Laura Campbell from Laura's Mess creates a delicious and vibrant spring salad featuring greens, edamame, asparagus, sugar snap peas, strawberries, goat cheese and more!
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Ingredients
Salad
- 100 g edamame beans shelled (50g shelled weight) [About ¼ cup shelled edamame]
- 1 asparagus ends trimmed, bunch
- 50 g sugar snap peas stringed [About ¼ cup sugar snap peas]
- fresh greens I used baby spinach and rainbow chard, however watercress or rocket would be lovely, large handful
- 100 - 150 g strawberries washed, trimmed and halved (leave a few small ones whole for garnish) [About ½ - ¾ cup strawberries]
- 100 g goat cheese substitute feta), broken into chunks [About 1½ cup goat cheese/feta, fresh
- ½ teaspoon lemon from lemon below, zest
- mint washed and chopped (reserve a few leaves for garnish, small handful
- 50 g almonds optional [About 1/4 cup slivered almonds, slivered
Dressing
- 2 tablespoons Sweet almond oil cold-pressed
- 1 tablespoon extra virgin olive oil
- lemon juice from half
- honey to taste, or rice malt syrup, drizzle of
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- If using, scatter the slivered almonds over an oven tray and toast them at 180°C/350°F for 8 minutes or until golden brown. Set aside to cool.
- Blanch the asparagus spears in hot water for 2 minutes or until bright green. Refresh under cold water, drain and set aside.
- Slice the sugar snap peas into thin slivers on a diagonal. Place into a medium bowl with the shelled edamame and sliced strawberries. Pour over enough dressing to coat, then toss and adjust seasoning to taste.
- Scatter the leafy greens over a serving platter. Lay the asparagus spears over the top and spoon over the pea and strawberry mix. Combine the goats cheese with the chopped mint, lemon zest and a little extra dressing. Gently mix, then spoon over the plated salad.
- Scatter over the whole strawberries, remaining mint leaves and slivered almonds if desired.
- Enjoy immediately!
Notes
- This salad is wonderful with seasoned grilled chicken, fish or pork on a warm spring day. You can also bulk it out with 1 cup of cooked quinoa and some flaxseeds for a wholesome vegetarian meal.
- I mixed my salad dressing with just a tiny bit of honey to retain a 'tangy contrast' to the sweet, juicy strawberries. Don't overdo the sweetness, or you'll throw off the balance of your salad. The ingredients listed above make more than enough dressing for this salad. Add just enough to coat the strawberry and pea mix with a little extra for the goat cheese and leaves. Don't be tempted to pour over the remainder of the jar unless you're adding cooked quinoa as suggested above (save it for another salad!).
- [Erin's note: I went in and roughly converted Laura's measurements for American readers who are salivating over this gorgeous salad and want to make it in brackets behind Laura's metric measurements!]
Nutrition Information
Show Details
Serving
1serving
Calories
1692kcal
(85%)
Carbohydrates
324g
(108%)
Protein
48g
(96%)
Fat
41g
(63%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
21g
(124%)
Cholesterol
39mg
(13%)
Sodium
550mg
(23%)
Fiber
80g
(320%)
Sugar
201g
(402%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1692 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1692kcal | 85% |
| Carbohydrates | 324g | 108% |
| Protein | 48g | 96% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 39mg | 13% |
| Sodium | 550mg | 23% |
| Fiber | 80g | 320% |
| Sugar | 201g | 402% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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