Spring Pea & Asparagus Salad with Basil Oil Vinaigrette
Spring Pea & Asparagus Salad with Basil Oil Vinaigrette
Celebrate spring with this light and refreshing salad featuring tender asparagus, sweet peas, and crunchy radishes. The real star? Our new Oliviers & Co Olive & Fresh Basil Oil, adding a burst of herbaceous flavor that pairs perfectly with the zesty lemon vinaigrette. Whether served as a side or a stand-alone dish, this salad is the perfect addition to any spring gathering!
- Author
- Kastina
- Prep Time
- 10 minutes
- Cook Time
- 2-3 (blanching)
- Servings
- 4
- Category
Salad
- Cuisine
Mediterranean
Ingredients
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup radishes, thinly sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tbsp toasted pine nuts or almonds
- 3 tbsp Olivier & Co Olive & Fresh Basil Oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Directions
- Blanch the asparagus and peas in boiling water for 2 minutes. Drain and transfer to an ice bath to keep them crisp.
- In a small bowl, whisk together the vinaigrette ingredients.
- Combine asparagus, peas, radishes, and pine nuts in a bowl. Drizzle the vinaigrette over the salad and toss gently.˜
- Top with crumbled feta or goat cheese if desired.