Asparagus Salad with Sugar Snap Peas and Radishes


Serves 4 


This salad is full of fresh spring veggies you can find at your local farmers market.  This recipe is great as a side dish to any grilled protein and is perfect for lunch the next day.


16 ounces fresh asparagus, woody ends trimmed off and sliced into ¼ inch pieces

8 ounces sugar snap peas, sliced into ¼ inch pieces ( approximately 1 ½ cups)

8 ounces radishes ends trimmed off and sliced thinly into half moons (approximately 1 ½ cups)

⅓ cup pistachios

5 ounces fresh baby spinach



Vinaigrette:

2 lemons, zested and juiced

3 tablespoons extra virgin olive oil

½ teaspoon dijon mustard

¼ teaspoon honey

¼ teaspoon salt

⅛ teaspoon pepper


Make the lemon dijon vinaigrette:

Combine all the ingredients into a small bowl and whisk to combine or add ingredients to a mason jar with a lid and shake to combine ingredients.  Place in the refrigerator.


Cut and slice all the veggies.  In a large bowl, add spinach, asparagus sugar snap peas and radishes.  Add vinaigrette and mix to combine.  Top with pistachios.  Adjust seasoning and dressing if needed.  Serve.  Can be refrigerated for up to 2 days.

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