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

  1. Bring a large pot of salted water to a boil. 
  2. Once boiling, add in chopped potatoes. Reduce the heat and cook for about 20-25 minutes. 
  3. In a medium mixing bowl, whisk together the ingredients for the dressing. Set aside. 
  4. In a skillet over medium heat, add olive oil. Then shallots and sauté for a few minutes. 
  5. Add salt and pepper, asparagus and shelled peas. Heat for another 5-7 minutes. 
  6. Remove from heat and set aside. 
  7. Drain potatoes once cooked, and rinse under cold water. 
  8. Add all ingredients to a large mixing bowl, add dressing and toss well. 
  9. Chill for an hour in the fridge or serve right away!

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