If you are looking for a salad that is light but filling and a perfect balance of fresh and zesty, then you have come to the right place. This Radish, Pea and Quinoa Shaved Asparagus Salad paired with a Mint Lemon Dressing is absolutely bursting with fresh flavors that really pack a punch. These fresh flavors and the varying textures make this salad the perfect base for delicately grilled shrimp or fish. Or enjoy all by itself.
So I really feel like this should be a spring salad, but with the late seasons happening this year I can STILL find asparagus and radishes at the farmers market right now. In fact, I received a bunch of Easter Egg radishes in my CSA boxes this week, so that crop is clearly still going strong. Plus I always have frozen peas in the freezer, so those little guys can come into play at any time of the year.
This asparagus quinoa salad is fresh. Fresh as it gets in fact. We have raw asparagus, raw radishes, barely blanched peas and super fresh mint and lemon straight from the garden. You don’t have them in the garden??? Get on it! And also sorry…but these things are the easiest things to grow in the history of the world and you need to get started asap. We are getting 200+ lemons a year and the mint is just rampant. I would actually consider it a pest if I didn’t use it so much (check out my mint pesto on some grilled salmon and that will convince you to get your own growing).
OK, I Have The Shaved Asparagus Salad, Now What Do I Pair It With?
ALL the things.
I have paired mine with some:
- grilled salmon;
- grilled or sautéed shrimp (done in garlic butter: mmmm mmmm mmmm);
- grilled, baked or sautéed chicken;
- baked tofu;
- easy, crispy oven baked chicken thighs from Wholesome Yum;
- homemade rotisserie style chicken;
- ALL ON IT’S OWN for a splendid lunch!!!
Quinoa Radish and Shaved Asparagus Salad with Lemony Mint Dressing
Ingredients
The Dressing
- 2 lemons juiced and zested
- 1 cup fresh mint leaves
- 2 tbsp pure maple syrup
- 1/4 cup extra virgin olive oil
- pinch of sea salt
The Salad
- 1 cup uncooked quinoa
- 1 cup green peas fresh or frozen
- 1 bunch asparagus
- 1 bunch radishes
- 1/4 cup raw pumpkin seeds
- 1/4 cup pine nuts
Instructions
The Dressing
- Using a food processor or immersion blender puree the lemon zest and juice, mint, maple syrup and salt until uniform in texture.
- With the motor still running, slowly add in the olive oil until you get a consistency which can be drizzled. You may need to add a little bit of water. Can be stored in an airtight container in the fridge for up to 4 days.
The Salad
- Make the quinoa according to the package instructions
- Bring a pot of water to boil. Add the peas and cook for about 2 min, until bright green. Quickly drain and run under cold water to stop the cooking process.
- Wash the asparagus and remove the ends. Using a vegetable peeler, slice the asparagus lengthwise into long, thin ribbons.
- Preheat a dry skillet over med-high heat. When it gets hot, toast the pumpkin seeds and the pine nuts, tossing often, for about 4 minutes. Remove from the skillet immediately.
- Thinly slice the radishes.
- Assemble the salad: In a large bowl combine the cooked quinoa with the radishes, peas, asparagus, pumpkin seeds and pine nuts. Pour in about half the dressing and a pinch of sea salt and toss well to combine. Add more dressing if needed.
Nutrition
[email protected] says
Well I can’t grow lemons here with too much luck (I may live in the warmest part of Canada, but it’s still Canada…) but I’m definitely with you on the mint. There’s no stopping that stuff. That and my Greek oregano. That plant is hell-bent of global domination. Love the salad, and love the different approach to working with asparagus. I love asparagus and I can never get enough of it, but it’s always great to have a way to prepare it that steps outside of the box. Radishes add that perfect, peppery bite that just caps everything off so nicely too.
Dana says
This is so so gorgeous, Donna! I love finding new ways to turn quinoa into a well-textured salad with crisp veggies and crunchy bits, and this looks perfect. I also love the sound of the dressing. I’m a sucker for homemade dressings 🙂
Donna1 says
Oh thank you for your lovely words Dana!! I am such a sucker for homemade dressings too 🙂
Marisa Franca says
The salad looks fantastic. I really like all the crunchy textures you have going on. I have to admit, I tried to shave asparagus once — without success. I think it could have been my peeler and the asparagus was too thin. Your salad is inspiring me to try again.
Donna1 says
Haha the first time I made this salad I made the mistake of using thin asparagus and it was not pretty!! When it comes to shaved veggies, the thicker the better 🙂
Lisa says
I’ve never tried raw asparagus before and I’ve never shaved it either, but it sounds really unique. The peas and radishes with the quinoa make this dish so colorful, adding texture and crunch. I would eat this as a vegan lunch all week – or maybe paired with grilled fish or chicken (and a glass of wine). Beautiful salad and your vinaigrette sounds like the bomb!
Donna1 says
Thanks Lisa 🙂 Raw asparagus is so good, super crunchy, which I just LOVE in a salad!!
Carmy says
I’ve actually never tried raw asparagus! It took me a while to like asparagus because it kept being served to me steamed and I just wasn’t a fan. Maybe the raw method will work out better for me. I’ll have to try this recipe out.
Donna1 says
I prefer it raw, or just slightly steamed – there is nothing worse than an oversteamed floppy vegetable!!
Stef says
This looks so super refreshing and a great way to use all of that great seasonal produce. I love all of your serving ideas. But, I’d probably stick with the idea of eating it all on its one. It seems perfect as is!
Donna1 says
It sure is 🙂
Julia says
This salad looks phenomenal. I actually have never tried raw asparagus. I have some right now so I might try. The textures sound just perfect. And I love your suggestions on what to serve with it. So healthy and delicious!
Donna1 says
Wow I had no idea raw asparagus was not the norm 🙂 We have been eating it this way forever but everyone is blown away at the prospect!! It is so good, crunchy and earthy. I mean I wouldn’t eat the whole raw stalk, but shaved makes it just perfect!
Gloria says
Wow…so many crunchy textures happening here. Sounds like a great salad. This would make the perfect lunch or dinner salad. In fact, it would be great to take to a BBQ party….no one else will make the same dish for sure.
Donna1 says
Haha yes it will definitely be the only one 🙂