Fresh Asparagus Pea Almond Salad! This wholesome salad is simultaneously delightful and refreshing, a perfect candidate for a seasonal lunch or a light, vibrant side.
This Fresh Asparagus Pea Almond Salad bursts with bright, garden-fresh flavors that sing in every bite. Picture tender asparagus spears, baby sweet peas, and lightly toasted almonds mingling with a lemony, minty dressing that feels like summer. Beyond its vibrant taste, this salad is a nutrient powerhouse: the asparagus delivers folate and fiber, the peas bring plant-based protein and vitamins, and the almonds add healthy fats and minerals, making it a wholesome, immune-supporting dish you’ll want to revisit all season long.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This salad is so refreshing and delicious, you’ll want it on repeat all summer. Dad devoured it, and I caught him reaching for seconds with a big smile. We all loved how the bright citrus, mint dressing brightens every bite while the crunch from the almonds adds a satisfying texture.
If you’re searching for a light yet satisfying dish that showcases fresh produce and simple, clean flavors, you’ve found it. Give this one a try and taste how easy it is to turn everyday ingredients into a standout, crowd-pleasing salad.
Tips for Success:
- Flavor Profile: This Fresh Asparagus Pea Almond Salad is full of bright, fresh flavors. It’s the perfect salad for spring and summer. Tender fresh asparagus, baby sweet peas, and toasty almonds come together in a lemony fresh minty dressing that is both delightful and refreshing.
- White Onions: Use white onions as they are sweeter and are excellent for cold salads. You can replace with green onions or red onions if desired.
- Maple Syrup: The maple syrup helps balanced the flavors. You can increase or decrease accordingly.
- Blanching the Asparagus: A super quick 10 second blanch wakes up the color and flavor of fresh asparagus without losing all the fantastic health benefits. Be sure to immediately drain off the water and run under cold tap water until completely cold, then drain well.
- Serving after Refrigerating: When serving after refrigeration, remove from the refrigerator at least 10 minutes before serving to allow the flavors to wake up and allowing the tahini to thin out again. Tahini tends to thicken during refrigeration.
- Make Ahead: This salad can be made ahead and travels well. Mix really well right before serving to ensure all the ingredients are thoroughly coated with the dressing. For maximum presentation, do not mix in the toasted almond slices until right before serving.
- Asparagus Benefits: Asparagus is filled with a host of health benefits including vitamins, minerals, and antioxidants. It is rich in Vitamin K, Folate, and Vitamin B. It is high in potassium and helps reduce blood pressure. It also boasts high levels of Vitamin C, Vitamin E, and glutathione.
- Frozen Baby Sweet Peas: We used frozen baby sweet peas as they are smaller and create a great mouth feel along with the asparagus. Do not used canned peas, they will be too mushy.
- Peas Benefits: Green peas are full of plant-based protein, dietary fiber, and essential vitamins like A, C, and K. Peas are low on the glycemic index, and help prevent sugar spikes.
- Tahini Benefits: Tahini is rich in anti-inflammatory and antioxidants. It is an excellent source of calcium, magnesium, iron, and zinc. It is a great source of B vitamins which support brain function and cognitive health.
- Tahini Substitutions: You can substitute the tahini with other nut or seed butters with the understanding that the flavor and texture will be impacted accordingly.
- Vinegar Substitutions: You can substitute the red wine vinegar with apple cider vinegar with the understanding that the flavor will be impacted slightly.
- Dried Mint: We used dried mint simply because we have it in our pantry 24/7. You can substitute with fresh mint if you wish. You may need to increase the amount.
- Amount of Sea Salt: Our family was completely divided over how much sea salt was needed to properly season this salad. Feel free to adjust accordingly to suit your family’s preferences.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.
Like most salads, this salad cannot be frozen.
Pantry Products:
- Frozen Baby Peas: We used Birds Eye Frozen Baby Sweet Peas. Feel free to use your favorite frozen baby sweet peas.
- Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Whisk (or fork)
- Tea kettle (or pan) for boiling water
- Large Skillet (for toasting the almonds)
If you try this tasty salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Fresh Asparagus Pea Almond Salad
- Prep Time: 20 Minutes
- Cook Time: 1 Minute
- Total Time: 21 Minutes
- Yield: 5 Cups 1x
- Category: Salad
- Method: Stovetop
- Diet: Vegan
Description
This Fresh Asparagus Pea Almond Salad bursts with bright, garden-fresh flavors that sing in every bite.
Ingredients
Base Ingredients:
- 3 ½ cups (14 oz.) sliced fresh asparagus, cut into ¼ inch pieces
- ½ to ¾ cup finely chopped white onions
- ½ cup toasted sliced almonds
- 1 cup frozen baby sweet peas, thawed
Dressing Ingredients:
- 1 Tablespoon tahini *
- 3 Tablespoons lemon juice (+/-)
- 1 Tablespoon red wine vinegar
- 2 teaspoons pure maple syrup (+/-) *
- 2 teaspoons dried mint
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch to 1 teaspoon sea salt (+/-) *
Instructions
- Toast the almond slices by placing them into a dry skillet, toast over medium heat for several minutes, stirring constantly to prevent burning until lightly golden brown, then immediately dump onto a plate to cool.
- Wash and cut the asparagus into ¼ inch pieces cut on a diagonal. Place into a large bowl, cover with boiling water for 10 seconds, then immediately drain and rinse with cold water until all the asparagus is cold, drain well, then place into a large bowl, set aside until Step 4.
- Prepare the dressing by placing all the Dressing Ingredients into a small bowl, whisking well until smooth and emulsified, refrigerate until ready to use.
- Add all the Base Ingredients (including the cold blanched asparagus and cooled and toasted almond slices) into the large bowl.
- Pour the Dressing over the salad mixture, toss well to thoroughly coat all the ingredients. Cover and allow to sit 10 minutes, then serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 5 (makes 5 cups)
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