Asparagus, Pea, and Radish Salad
For a salad that’s as colorful as it is delicious, blanch an assortment of fresh asparagus, peas, and radishes, then bring them together with mint, pea shoots, and a peppery vinaigrette kissed with honey.
Serves 4
Dressing:
- ¼ c. apple cider vinegar
- 3 tbsp. olive oil
- 2 tbsp. honey
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ c. fresh mint, chopped
Salad:
- 2 bunches asparagus, trimmed, blanched, and cooled
- 2 c. snap peas, blanched and cooled
- 1 c. sliced assorted radishes, quartered, blanched, and cooled
- Pea shoots, for garnish
Print Recipe
Instructions:
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To make the dressing, whisk together the vinegar, olive oil, honey, salt, and pepper in a large bowl until blended. Fold in the mint.
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Toss in the asparagus, peas, and radishes until coated. Arrange on a platter, and garnish with the pea shoots.
