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Mint-Infused Spring Pea & Asparagus Salad

Mint-Infused Spring Pea & Asparagus Salad

Mint-Infused Spring Pea & Asparagus Salad is a perfect side salad for any meal of the day and works so well served alongside a frittata or quiche for brunch.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 6 servings

Calories: 306 kcal per serving

Ingredients

  • 1 bunch - asparagus
  • 1 ½ cups - English peas
  • ¼ cup - fresh mint leaves
  • 2 cups - endive
  • ¼ cup - pistachios
  • 1 - shallot
  • ¼ cup - mint-infused olive oil
  • 2 tablespoons - white balsamic vinegar
  • Kosher salt
  • black pepper

Instructions

  1. Bring a pot of water to a boil over high heat. Once boiling, season water with kosher salt.
  2. While water is boiling, wash asparagus and cut it into 2- to 3-inch pieces, cutting on sharp angle.
  3. 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. Drain asparagus and peas into a colander and rinse with cold water to stop the cooking.
  5. 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. Add blanched asparagus and peas to a large bowl with chopped endive, mint leaves and pistachios. Stir in vinaigrette to coat well and serve.

Nutrition

Energy: 306 kcal | Total Fat: 29 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 9 g | Fiber: 4 g | Sugars: 3 g | Proteins: 6 g | Sodium: 203 mg | Polyunsaturated: 15 g | Monounsaturated: 10 g

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