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Mint-Infused Spring Pea & Asparagus Salad
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Instructions
1
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Bring a pot of water to a boil over high heat. Once boiling, season water with kosher salt.
2
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While water is boiling, wash asparagus and cut it into 2- to 3-inch pieces, cutting on sharp angle.
3
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Add cut asparagus to the boiling water and set a timer for 90 seconds. After that time, add in shelled English peas and blanch for another 90 seconds.
4
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Drain asparagus and peas into a colander and rinse with cold water to stop the cooking.
5
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Meanwhile, make the Mint-Infused Vinaigrette by adding minced shallot, mint-infused olive oil and white balsamic vinegar to a small bowl. Whisk vigorously to emulsify and season with kosher salt and cracked black pepper.
6
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Add blanched asparagus and peas to a large bowl with chopped endive, mint leaves and pistachios. Stir in vinaigrette to coat well and serve.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Sugar
Low Carb
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Load
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