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. This salad is the perfect base for delicately grilled shrimp or fish or some crunchy tofu. It can also be enjoyed all by itself. Packs well for lunches without getting soggy.
Radish Pea and Quinoa Shaved Asparagus Salad
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 box this week, so that crop is clearly still going strong.
I always have frozen peas in the freezer, so those little guys can come into play at any time of the year.
What Ingredients Are Needed For This Asparagus Salad?
This salad is super easy, and only requires a handful of simple (yet delicious) ingredients.
You will need:
- the juice and zest of 2 lemons
- fresh mint leaves
- pure maple syrup
- green peas (fresh or frozen)
- raw pumpkin seeds
- pine nuts
- salt and pepper
- extra virgin olive oil
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 (if you grow it...if you don't then it is going to be straight from the supermarket or farmers market).
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.
Min grows so crazily that 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).
How To Serve Asparagus Salad
Right, now you have the shaved asparagus salad, how are you going to serve it?
Lots of ways.
You can absolutely eat it all by itself as a lovely, filling and nutritious lunch or dinner.
However, if you want something a bit more substantial then perhaps try out one of these options:
- with grilled salmon;
- with grilled or sautéed shrimp (done in garlic butter: mmmm mmmm mmmm);
- with some grilled, baked or sautéed chicken;
- with some baked tofu;
- how about with these easy, crispy oven baked chicken thighs from Wholesome Yum;
- or my favourite: homemade rotisserie-style chicken.
Do what works for you.
Quinoa Radish and Shaved Asparagus Salad with Lemony Mint Dressing
- 2 lemons juiced and zested
- 1 cup fresh mint leaves
- 2 tbsp pure maple syrup
- ¼ cup extra virgin olive oil
- pinch of sea salt
- 1 cup uncooked quinoa
- 1 cup green peas fresh or frozen
- 1 bunch asparagus
- 1 bunch radishes
- ¼ cup raw pumpkin seeds
- ¼ cup pine nuts
- 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.
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.