Print recipe

Asparagus and pea salad

I have basically just been eating variations of asparagus salads all spring, and this is yet another. Remember to omit or change anything you don't like, it's a forgiving recipe! 

Dressing: 

1/2 red onion or 1 shallot, finely diced

1 tsp dijon mustard

Juice of half a lemon 

1 clove garlic, crushed 

1 tbsp white wine vinegar (could sub for rice wine or red wine vinegar)

2 tbsp olive oil 

Pinch sea salt

Whisk all ingredients together in a small bowl with a fork, until emulsified. Taste and adjust as necessary. 

Salad: 

1-2 cups frozen peas

1 bunch asparagus, cut into 3-4cm lengths

1/2 avocado, cut into cubes

2 tbsp sauerkraut (I have a recipe here if you want to try making your own, and you should!)

1/2 cup mixed seeds and nuts of your choice: I used sunflower seeds, pumpkin seeds, and chopped almonds, lightly dry toasted in a frying pan

Few leaves each fresh basil and mint, finely chopped

OPTIONAL EXTRAS: haloumi; smoked salmon; feta; poached or panfried chicken. ALSO: this would make a great topping for toast, along with a eggs. 

Method: 

Boil a pot of water. Once boiling, drop the peas in and allow to cook for 1 minute. Add the chopped asparagus and cook for another minute. Remove from the heat and drain immediately, then rinse under cold water. Place in a large bowl. 

Add the avocado, sauerkraut, herbs, and nuts and seeds. Pour over the dressing and gently mix to combine. Serve with whatever you like - I used smoked salmon and haloumi for this one and it was great!