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Home / Recipes / Asparagus, Arugula and Pea Salad

Asparagus, Arugula and Pea Salad

Ingredients

1 bunch asparagus, fibrous ends removed, cut into 1 inch pieces
~ 5 cups arugula

½ cup spring peas

2-3 radishes, sliced thinly by hand or with a mandolin.

1 15-ounces can chickpeas, drained and rinsed.

1/2 cup halved or quartered cherry tomatoes (you can use assorted colors if preferred)

1 avocado, pitted, peeled and diced.

3 hard boiled eggs, peeled and cut in half.

1/4 cup sheep’s milk feta cheese
¼ cup crushed almonds
Sea salt and black pepper

Dressing Ingredients:

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1 tablespoon white wine vinegar

1/4 cup olive oil

1 tablespoon basil leaves, roughly chopped
Salt and black pepper to taste

Cooking Instructions

Make the dressing by spinning thoroughly in a blender. You can also use a frother. Make sure the ingredients are effectively combined.
Next, bring a pot of salted water to a boil.
Fill a large bowl with ice and set aside.
Once the water has begun to boil, add in the asparagus and cook for about 1-2 minutes or until the asparagus is bright green and tender.
Transfer the blanched asparagus to the bow of ice to cease the cooking. Drain and pat dry,
Layer the arugula on a platter or salad bowl and add the peas, radishes, chickpeas, tomatoes and avocado. Drizzle some of the salad dressing and season with salt and pepper.
Top with hard boiled eggs, goat cheese crumbles and almonds. Drizzle with additional salad dressing. If you wish.
Season with salt and pepper to taste and serve.

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