Healthy Lemony Asparagus Sugar Snap Pea Salad! Whip up this delightful dish in minutes for a burst of freshness and flavor that will leave you craving more!
Bursting with the crisp essence of garden-fresh veggies, this invigorating Healthy Lemony Asparagus Sugar Snap Pea Salad is a symphony of bright lemony flavors and refreshing mint. Elevate your next meal with this simple yet elegant salad that is not only a feast for the senses but also a nourishing treat for your body.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Prepare to embark on a flavor adventure with our latest obsession: a mouthwatering, Healthy Lemony Asparagus Sugar Snap Pea Salad that disappeared from our plates in record time! We couldn’t resist its vibrant freshness and the satisfying crunch of the tender crisp veggies.
Trust us, this salad is a true winner that deserves a spot on your table.
Tips for Success:
- Flavor Profile: This Healthy Lemony Asparagus Sugar Snap Pea Salad is a delicious change of pace. Bright lemony flavors coat tender crisp veggies for a healthy and fresh salad packed with vitamins and nutrients. If you are not a fan of tender crisp veggies, then consider skipping this recipe.
- Fresh Veggies: The recipe is designed to use fresh asparagus and fresh sugar snap peas. We do not recommend canned or frozen asparagus or sugar snap peas. Do not use overly large, thick asparagus as they tend to be over-mature and tough.
- Frozen Peas: Frozen baby peas work best for this recipe. Thaw them before blanching in boiling water.
- Blanching the Veggies: Start the timer for 1 minute at the moment that you add them to the rolling boiling water.
- Cold Water versus Ice Bath: Typically, when blanching veggies, they are plunged into an ice bath (large bowl filled with ice water and ice cubes). You can blanch them this way. We have really, cold tap water from a well and our water is super cold so running cold tap water over the blanched veggies works equally as well.
- French Green Beans: You can add fresh French green beans to this dish as well, simply cut the amount of asparagus used from 16 oz. to 8, then add 8 oz. of French Green Beans, cut on the diagonal into bite-size pieces. Blanch them with the asparagus, sugar snap peas and baby peas. Use French Green Beans as they are thin and crisp. Regular green beans (fresh) may be too tough with only 1 minute of blanching.
- Dressing Saltiness: If you taste the dressing before adding to the veggies, the dressing will initially taste salty; however, keep in mind that the dressing has to coat all those veggies and will mellow out nicely. If unsure, cut back on the sea salt and add more at the end after taste testing.
- Toasted Walnuts: If serving to guests, do not add the toasted walnuts until right before serving to retain their nuttiness and crispness.
- Fresh Mint versus Dried Mint: You can use either fresh mint (3 Tablespoons) or dried mint (1 ¼ teaspoons). Both work great. We tested them both. We actually preferred using the dried mint as the flavor was more intense.
- 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.
Leftovers and Freezing:
Leftovers will generally keep 4 days in the refrigerator. Store in a covered container.
This dish cannot be frozen.
Pantry Products:
- Frozen Baby Sweet Peas: We used frozen Birds Eye Baby Sweet Peas. They are small and work fantastic for this recipe. Feel free to use your favorite brand of frozen baby sweet peas.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large stock pot (for blanching the veggies)
- Large skillet (to toast the walnuts)
If you try this refreshing dish, 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.
PrintHealthy Lemony Asparagus Sugar Snap Pea Salad
- Prep Time: 20 Minutes
- Cook Time: 5-8 Minutes
- Total Time: 25 Minutes
- Yield: 4 ½ Cups 1x
- Category: Salad
- Method: Stovetop
- Diet: Vegan
Description
Bursting with the crisp essence of garden-fresh veggies, this invigorating Healthy Lemony Asparagus Sugar Snap Pea Salad is a symphony of bright lemony flavors and refreshing mint.
Ingredients
Base Ingredients:
- 16 oz. fresh asparagus, cleaned, ends trimmed, diagonally cut into bite-sized pieces *
- 8 oz. fresh sugar snap peas, diagonally cut into bite-sized pieces
- 1 cup frozen baby sweet peas (thawed) *
Dressing Ingredients:
- 1/3 cup hummus
- 3 Tablespoons fresh lemon juice
- Lemon Zest (1 medium lemon)
- ½ teaspoon pure maple syrup (+/-)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch to ½ teaspoon sea salt (+/-) *
Other Ingredients:
- 1 ¼ teaspoon dried mint *
- 1/3 to 1/2 cup toasted walnuts, rough chop
Optional Toppings:
- Sliced green onions
Instructions
- Toast the walnuts by placing the walnuts into a large dry skillet over medium heat for approximately 3 to 5 minutes. Stir frequently to avoid burning. Once the walnuts are fragrant and lightly toasted, remove immediately from the skillet and set aside to cool. Once cooled, give them a rough chop, and set aside.
- Blanch the asparagus, sugar snap peas, thawed baby peas. Fill a large stock pot 2/3 full with cold water. Bring to a rolling boil. Add the asparagus, sugar snap peas, and thawed baby sweet peas set the timer for 1 minute as soon as the veggies hit the water. Boil for 1 minute. After 1 minute, immediately drain the veggies into a colander and run cold tap water over them until cool. Once cool, drain thoroughly, lay them out onto a lint-free dish towel to thoroughly drain, and set aside.
- Make the dressing by adding all the Dressing Ingredients into a small bowl, whisk well, then set aside.
- Place the cooled veggies into a large bowl, pour the dressing over top. Gently stir. Add the dried mint and chopped toasted walnuts, continue to gently stir until the dressing coats all the ingredients.
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: 4 ½ cups
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