Asparagus and Pea Salad.
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.
Leave a review
Equipment
- Sharp knife.
- Chopping board.
- Small bowl for the dressing.
- A small spoon for mixing the dressing.
Ingredients
- 1 cup or 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.
- Slice the sugar snap peas into 2-3 pieces each, lengthways.
- Rinse and drain the sprouted chickpeas. Pat them dry with a piece of kitchen roll or on a clean tea towel.
- Slice the cucumber into rounds. Finely slice the spring onions and roughly chop the dill.
- Dress a plate with the pea shoots and baby greens.
- 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.
- 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.
- 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.
Did you make this recipe?Please leave a comment below to help other people.