Salads
Asparagus Snap Pea & Radish Salad
Prep
10 minutes
Cook
4 minutes
Yield
4 as a side salad
This easy, and in-season asparagus salad can be made in only 15 minutes!
This fresh and tasty asparagus salad is the perfect salad to add to your rotation this spring. I’ve paired the asparagus with crispy and spicy radishes and drizzled the salad with a lemon shallot dressing that is refreshing and perfect for the warmer weather.
- Quick: Make this asparagus salad in only 15 minutes
- Versatile: Swap out any of the veggies for whatever is in season, or whatever you need to use up in your fridge
- Delicious: The pop of flavor you get from the lemon shallot dressing is truly delicious
Ingredient Notes:
Asparagus: Asparagus’ peak season is during the spring months, so this is a perfect time to make this asparagus salad. They are also rich in minerals and vitamins A, C, and folic acid. They are good for your gut and are really versatile!
Radishes: Available most of the year, radishes add a fresh spiciness to a recipe, and a good crunch. I love them! The best part is, they’re high in antioxidants and minerals.
Snap peas: I love the snap of snap peas. They are so good with a special sweetness to them that you can’t really describe. Snap peas are also an excellent source of vitamin K.
- Bring a large pot of water to a boil and once boiling add the asparagus stalks, cook for 2-4 minutes or until just tender. Drain and rinse under cold water or put in an ice bath for 30 seconds-1 minute and then set aside and pat dry. Cut into 2-inch pieces and add to a salad bowl.
- Whisk together or shake in a jar all of the lemon shallot dressing ingredients and set aside.
- To a large bowl or platter add sliced asparagus, sliced snap peas, sliced radishes, feta cheese, olives, and dill. Drizzle with the dressing and toss and enjoy.
Can you eat asparagus raw in salad? Yes! Asparagus can be eaten cooked or raw although it does have a tough texture which makes cooking it taste a bit better.
What goes best with asparagus? So much! You can squeeze lemon juice on top, bake cheese on them, add them to a salad, just simply eat them with butter, the list is endless.
What is the trick to asparagus? You want to break off the tough ends of asparagus. To determine the best point to break, you can hold a spear up horizontally and break it off where you see it start to droop. Alternatively, usually, when you bend it, it’ll naturally break off to the point that you shouldn’t eat it.
Should you wash asparagus before eating? Like any veggie or fruit, you should at least give it a good rinse before cooking or eating. This can remove any dirt, or small bugs.
Photos by Tanya Pilgrim
Other recipes you’ll love:
- Quick + Easy Watermelon + Mint with Tofu Feta Salad
- Roasted Beet Salad with Feta and Pistachios
- Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing
- Greek Lentil Salad
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Asparagus Snap Pea & Radish Salad
Video
Ingredients1x2x3x
- 1 bunch asparagus, ends trimmed
- 1 cup sliced snap peas
- 1 cup thinly sliced radishes
- ½ cup crumbled feta cheese
- ⅓ cup chopped green olives
- ⅓ cup minced fresh dill
Lemon shallot dressing
- zest from one lemon
- juice from one lemon
- 1 shallot, minced
- ⅓ cup olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dijon mustard
Instructions
- Bring a large pot of water to a boil and once boiling add the asparagus stalks, cook for 2-4 minutes or until just tender. Drain and rinse under cold water or put in an ice bath for 30 seconds-1 minute and then set aside and pat dry. Cut into 2 inch pieces and add to a salad bowl.
- Whisk together or shake in a jar all of the lemon shallot dressing ingredients and set aside.
- To a large bowl or platter add sliced asparagus, sliced snap peas, sliced radishes, feta cheese, olives and dill. Drizzle with the dressing and toss and enjoy.
Notes
- If you want to add one more element to this salad, try the toasted panko breadcrumbs from our Spring Butter Bean Stew .
- If olives aren’t for you, add more snap peas or radishes. Or, you could try adding some capers!
Nutrition
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Asparagus Snap Pea & Radish Salad
Ingredients
- 1 bunch asparagus, ends trimmed
- 1 cup sliced snap peas
- 1 cup thinly sliced radishes
- ½ cup crumbled feta cheese
- ⅓ cup chopped green olives
- ⅓ cup minced fresh dill
Lemon shallot dressing
- zest from one lemon
- juice from one lemon
- 1 shallot, minced
- ⅓ cup olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dijon mustard
Instructions
- Bring a large pot of water to a boil and once boiling add the asparagus stalks, cook for 2-4 minutes or until just tender. Drain and rinse under cold water or put in an ice bath for 30 seconds-1 minute and then set aside and pat dry. Cut into 2 inch pieces and add to a salad bowl.
- Whisk together or shake in a jar all of the lemon shallot dressing ingredients and set aside.
- To a large bowl or platter add sliced asparagus, sliced snap peas, sliced radishes, feta cheese, olives and dill. Drizzle with the dressing and toss and enjoy.
Video
Notes
- If you want to add one more element to this salad, try the toasted panko breadcrumbs from our Spring Butter Bean Stew .
- If olives aren’t for you, add more snap peas or radishes. Or, you could try adding some capers!
Nutrition
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