Description
This Fresh Asparagus Pea Almond Salad bursts with bright, garden-fresh flavors that sing in every bite.
Ingredients
Scale
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)