Asparagus, pea and spinach salad
This asparagus, pea, and spinach salad features fresh green vegetables tossed in a tangy lemon-mustard dressing. It's a nutritious choice for a light lunch or side dish.
Cook time 5 min
Prep time 10 min
Ingredients:
1.50 lb asparagus1/2 cup peas
1/4 cup lemon juice
3 tsp olive oil
1 tsp mustard
1 package frozen spinach
This asparagus, pea, and spinach salad is a refreshing, nutritious option packed with green veggies. It's perfect for a light lunch or a healthy side dish. The blend of fresh asparagus and peas, combined with the tangy lemon-mustard dressing, makes for a sensational taste experience.
Instructions:
- Cook the frozen spinach according to the package instructions. Once cooked, drain any excess water and set aside to cool.
- Fill a large pot with water and bring it to a boil.
- While waiting for the water to boil, trim the tough ends off the asparagus.
- Once the water is boiling, add the asparagus and cook for about 2-3 minutes until tender but still crisp.
- Immediately transfer the cooked asparagus to a bowl of ice water to cool it down quickly and preserve its bright green color. After a few minutes, drain and set aside.
- If you are using fresh peas, blanch them in boiling water for about 2-3 minutes, then transfer to the ice water for a quick cool down. If using frozen peas, thaw them according to the package instructions.
- In a small bowl, combine lemon juice, olive oil, and mustard. Whisk together until well blended.
- On a large serving plate or in a salad bowl, arrange the cooked asparagus, peas, and spinach.
- Drizzle the lemon-mustard dressing evenly over the vegetables.
- Gently toss the salad to ensure all ingredients are coated with the dressing.
- Serve immediately and enjoy your fresh, healthy Asparagus, Pea, and Spinach Salad!
With its vibrant colors and refreshing flavors, this asparagus, pea, and spinach salad is sure to become a staple in your meal plan. It's simple to prepare, nutritious, and delicious, making it an ideal choice for any occasion. Enjoy this delightful salad as a light meal on its own or as a flavorful side dish!
Asparagus, pea and spinach salad FAQ:
Store leftover salad in an airtight container in the refrigerator. It’s best eaten within 1-2 days for optimal freshness.
Yes, you can substitute fresh spinach for frozen. Just wash and chop the fresh spinach and add it directly to the salad without cooking.
Asparagus is properly cooked when it becomes tender yet still crisp, typically after 2-3 minutes in boiling water. It should have a bright green color.
You can substitute mustard with a bit of honey or a splash of vinegar for tanginess, though the flavor will vary slightly.
To blanch fresh peas, boil them in water for about 2-3 minutes, then quickly transfer them to ice water to stop the cooking process.
Cooking Tips:
- Blanch the asparagus and peas for a couple of minutes to keep them crisp and vibrant.
- Use freshly squeezed lemon juice for the best flavor in your dressing.
- Ensure the spinach is thoroughly thawed and drained if you're using frozen spinach.
- You can add some nuts or seeds for extra crunch and nutrition.
- Feel free to season with salt and pepper to taste or add some finely chopped fresh herbs like parsley or mint for added freshness.
Nutrition Facts
6 ServingsCalories 40kcal
Protein 4.07g
Carbohydrates 8g
Fiber 3.81g
Sugar 2.92g
Fat 2.68g
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