Vibrant Asparagus Salad in a bowl
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Asparagus Salad with Maple and Mustard Dressing

A simple, gorgeous spring Asparagus Salad with crunchy sugar snaps, peas, broad beans, tossed in a maple and mustard dressing - delicious!
Course Salad
Cuisine Gluten free, Plant-based, Vegan, Vegetarian
Keyword Asparagus Salad
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 315kcal
Author Naturopath Lauren Glucina

Equipment

Ingredients

  • 1 bunch asparagus 200g
  • 50 g snow peas or sugar snaps
  • 1 cup peas frozen
  • 1 ½ cups broad beans frozen
  • 1 zucchini medium
  • 1 red radish or half a red onion
  • 120 g mixed salad greens
  • ½ cup mint fresh

Maple and Mustard Dressing

  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons Chardonnay wine vinegar
  • 2 teaspoons Dijon mustard smooth
  • 2 teaspoons pure maple syrup
  • ample black pepper freshly ground

Instructions

  • Wash salad greens, then spin dry and set aside in a large bowl.
  • Boil the frozen broad beans for 3 minutes, then drain and rinse. Peel the outer skins off – tedious but worth it.
  • Wash and trim the woody ends off the asparagus, then cut each stalk into 3 or 4 pieces, on the diagonal.
  • Add asparagus and frozen peas to a steamer, and steam for about 3 minutes until the asparagus is just tender – do not over cook! Drain and rinse under cool water, set aside.
  • Finely slice the zucchini and radish on a mandolin.
  • Roughly chop the mint leaves.
  • Remove the tips from the sugar snaps/snow peas, then slice down the middle.
  • Combine all salad ingredients.
  • To make the dressing, whisk all ingredients together well. Pour over the salad – you may not need the entire dressing. Toss to combine and enjoy.

Notes

  • Most important: the key to this salad is to make sure salad greens and all vegetables have been patted dry before combing – you don’t want a watery salad!
  • Try and source super fresh, organic salad greens – I visit the Farmer’s markets for mine, they come mixed with nasturtium, baby kale, mint, dandelion greens, baby beet leaves, sprouts, calendula petals.
  • I highly recommend a salad spinner if you don’t have one yet – they’re cheap, and SO great. They’ll get your salad greens nice and dry in a cinch.
  • Sugar snaps and snow peas can be used interchangeably.
  • Visually, asparagus looks nicer if you can find slightly thinner stalks.
  • It’s best to wait until the asparagus and peas have cooled before combining with the salad greens, to avoid them wilting.
  • Red radish and red onion can be used interchangeably. Radish looks prettier – red onion adds a bit of sharpness which I quite like.
  • If you’re making this dish for two people, make the entire salad up without the dressing, then pop half in the refrigerator for the next day, dressing it before you serve to keep it fresh.
  • The peas and broad beans provide protein – yay!

Nutrition

Calories: 315kcal