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A salad of pea shoots, asparagus and sprouted chickpeas with baby cucumber slices.

Asparagus and Pea Salad.

Juliette | Flourishing Kitchen
A bright and beautiful asparagus and pea salad. This is a fresh, crisp and vibrant Spring salad made with seasonal asparagus tips, sugar snap peas and sprouted chickpeas.
5 from 51 votes
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Prep Time :10 minutes
Total Time :10 minutes
Course: Main Course, Salad
Cuisine: Raw Vegan
Servings :1

Equipment

  • Sharp knife.
  • Chopping board.
  • Small bowl for the dressing.
  • A small spoon for mixing the dressing.

Ingredients
  

  • 40 g a big handful baby leaf salad greens with pea shoots.
  • 6-8 thin asparagus tips.
  • 1-2 baby cucumbers.
  • 8-10 sugar snap peas.
  • ½ cup (65g) sprouted chickpeas.
  • 2-3 spring onions.
  • small handful fresh dill.

Lemon Tahini Dressing

  • 1 tablespoon tahini.
  • 1 tablespoon maple syrup.
  • 1 tablespoon water.
  • juice of ½ a lemon.
  • 1 small clove garlic, crushed.
  • salt & pepper to taste.

Instructions
 

  • Bend each raw asparagus spear from the bottom, and snap them where they start to break. Discard any woody bottoms.
    6-8 thin asparagus tips.
  • Slice the sugar snap peas into 2-3 pieces each, lengthways.
    8-10 sugar snap peas.
  • Rinse and drain the sprouted chickpeas. Pat them dry with a piece of kitchen roll or on a clean tea towel.
    ½ cup (65g) sprouted chickpeas.
  • Slice the cucumber into rounds. Finely slice the spring onions and roughly chop the dill.
    1-2 baby cucumbers., 2-3 spring onions., small handful fresh dill.
  • Dress a plate with the pea shoots and baby greens.
    40 g a big handful baby leaf salad greens with pea shoots.
  • Arrange the asparagus spears, sliced snow peas, cucumber and sprouted chickpeas on top of the salad leaves. Top the salad with a sprinkle of spring onions and dill.
    40 g a big handful baby leaf salad greens with pea shoots., 6-8 thin asparagus tips., 2-3 spring onions., small handful fresh dill., 1-2 baby cucumbers.
  • To make the salad dressing, add the dressing ingredients to a small bowl. Mix thoroughly using a spoon until it all comes together into a smooth and beautiful creamy salad dressing. Do a quick taste test to make sure it’s to your liking.
    1 tablespoon tahini., 1 tablespoon maple syrup., 1 tablespoon water., juice of ½ a lemon., 1 small clove garlic, crushed., salt & pepper to taste.
  • Serve your pretty salad with the dressing on the side and reserve any left over for later in the week. Will keep well for 3-4 days if stored in a suitable container and refrigerated.

Notes

Store for up to 3 days in a suitable container in the fridge and keep the dressing seperately.