Asparagus Salad with Snap Peas and Strawberries
This salad is the ideal in the late spring/early summer. Filling, yet still light and refreshing, perfect for patio dining. If you are using snap peas you’ve grown, throw in some of the pea tendrils into the salad at the same time as the mint.
While keeping the asparagus and snap peas raw is certainly an option, we prefer to blanch the vegetables for a minute (followed by a shock in ice water) to preserve their crunch and their color.
Ingredients
For the vinaigrette:
- 1 small shallot minced
- 2 fl oz apple cider vinegar
- 2 teaspoons raw honey
- 1 teaspoon stone-ground mustard
- ½ teaspoon salt
- 1 lemon both zest and juice
- 4-6 fl oz extra virgin olive oil
For the salad:
- 2 cups of torn croutons
- 2 cups of asparagus trimmed and chopped into 2 inch spears, blanched
- 1 cup snap peas trimmed, blanched
- 1 cups fresh strawberries sliced
- ½ cup feta cheese or goat cheese crumbled
- 6 cups salad greens
- ½ cup fresh mint leaves torn
Instructions
For the vinaigrette:
- In a jar or other tall container, combine all the ingredients except for the olive oil and mix until combined. Then, if using a whisk or an immersion blender, stream in the olive oil slowly, whisking constantly until the vinaigrette emulsifies.
For the salad:
- Combine all the ingredients in a large bowl, add the dressing, and toss gently to coat all the ingredients. Top with more crumbled feta and strawberry slices.