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.
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.