- Community Harvest, Recipes & Wellness
- Taylor Hanna
Spring Pea Asparagus Salad
Salads are one of my favorite ways to use my spring vegetables. This one is great for meal prepping! This asparagus potato salad makes for a good side dish or served over a fresh bed of mixed greens for a full meal. The radishes give a nice peppery crunch too. Make this salad the night before for enhanced flavor. I like to top mine off with a soft boiled egg…. Sshh! If these flavors don’t taste like Spring, I’m not sure what does?!
Ingredients
Salad
Dressing
Instructions
- Bring a large pot of salted water to a boil.
- Once boiling, add in chopped potatoes. Reduce the heat and cook for about 20-25 minutes.
- In a medium mixing bowl, whisk together the ingredients for the dressing. Set aside.
- In a skillet over medium heat, add olive oil. Then shallots and sauté for a few minutes.
- Add salt and pepper, asparagus and shelled peas. Heat for another 5-7 minutes.
- Remove from heat and set aside.
- Drain potatoes once cooked, and rinse under cold water.
- Add all ingredients to a large mixing bowl, add dressing and toss well.
- Chill for an hour in the fridge or serve right away!