Spring Pea, Asparagus and Strawberry Salad | The Speckled Palate

Spring Pea, Asparagus and Strawberry Salad

Name: Spring Pea, Asparagus and Strawberry Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g edamame beans; 1 bunch asparagus; 50 g sugar snap peas; Large handful of fresh greens; 100 - 150 g strawberries; 100 g fresh goat cheese; ½ teaspoon lemon zest; Small handful of mint; 50 g slivered almonds; 2 tablespoons cold-pressed sweet almond oil; 1 tablespoon extra virgin olive oil; Juice from half a lemon; Drizzle of honey or rice malt syrup; Sea salt and freshly ground black pepper

Serves 420 mins prep0 mins cook

Spring is upon us, and what better way to celebrate than with a fresh salad? Laura Campbell from Laura's Mess creates a delicious and vibrant spring salad featuring greens, edamame, asparagus, sugar snap peas, strawberries, goat cheese and more!

0 servings

What you need

oz edamame

asparagus

oz snap peas

mixed greens

oz strawberries

oz goat cheese

tsp lemon zest

fresh mint

oz slivered almonds

tbsp almond oil

tbsp extra-virgin olive oil

fresh squeezed lemon juice

honey

salt & pepper

Shop Recipe

Instructions


-1 If using, scatter the slivered almonds over an oven tray and toast them at 180°C/350°F for 8 minutes or until golden brown. Set aside to cool.
-1 Blanch the asparagus spears in hot water for 2 minutes or until bright green. Refresh under cold water, drain and set aside.
-1 Slice the sugar snap peas into thin slivers on a diagonal. Place into a medium bowl with the shelled edamame and sliced strawberries. Pour over enough dressing to coat, then toss and adjust seasoning to taste.
-1 Scatter the leafy greens over a serving platter. Lay the asparagus spears over the top and spoon over the pea and strawberry mix. Combine the goats cheese with the chopped mint, lemon zest and a little extra dressing. Gently mix, then spoon over the plated salad.
-1 Scatter over the whole strawberries, remaining mint leaves and slivered almonds if desired.
-1 Enjoy immediately!

View original recipe