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.
40ga big handful baby leaf salad greens with pea shoots.
6-8thin asparagus tips.
1-2baby cucumbers.
8-10sugar snap peas.
½cup(65g) sprouted chickpeas.
2-3spring onions.
small handful fresh dill.
Lemon Tahini Dressing
1tablespoontahini.
1tablespoonmaple syrup.
1tablespoonwater.
juice of ½ a lemon.
1small 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.