Ingredients
For the Salad:
- 1 bunch asparagus, blanched and sliced
- 3 cups arugula
- 3 cups snap peas, sliced
- 1 avocado, chopped
- 1 cup sliced radishes
- 1 1/2 cup peas
- Sliced roasted almonds, chopped
For the dressing:
- 1/2 cup olive oil
- Juice of 2 lemons
- 1.5 tbsp dijon mustard
- 1 tbsp agave
- Salt and pepper to to taste
Instructions
1. Prepare the dressing. Add all of the ingredients to a jar and shake to combine. Taste and adjust flavor as desired.
2. Prepare the asparagus. Bring a pot of water to a boil and set up an ice bath in a bowl with water and ice. Once water is boiling, add the asparagus to the boiling water and blanch for a minute until the asparagus turns bright green, then immediately add to ice bath. Drain and dry the aspargus before slicing.
3. Assemble the salad. Add the arugula to a large serving bowl with the sliced snap peas, chopped avocado, sliced radishes, peas, and almonds. Toss with dressing to evenly coat the veggies.
4. Serve and enjoy!
Summer Snap Pea Salad
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.