clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spring Pea and Asparagus Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

For the salad

  • Your choice of ‘loose leaf’ lettuce for the ‘bed’ of the salad (I used mini-arugula as well as a blend of spring greens)
  • 12 cups of fresh asparagus, blanched or pre-blanched, cut about 4 inches long, preferably the thinnest you can find
  • 2 cups frozen or fresh small green peas
  • 46 radishes, sliced, with 2 or 3 whole radishes for garnish
  • 12 cucumbers, sliced thin
  • 12 avocados, cut into 1/2” chunks
  • 1 cup snap peas, kept whole and uncut
  • 1/2 cup chunks of Italian gorgonzola cheese
  • 1 cup whole almonds
  • 1 cup diced, and sautéed Italian pancetta (Italian bacon found in your grocer’s deli department)
  • Fresh Basil Vinaigrette (see recipe link on the blog)


Prepare vinaigrette of choice

  1. See Fresh Basil Vinaigrette recipe through the link on the blog post OR search for other vinaigrettes (balsamic, or blood orange, etc.) in the search box on the blog.

Prepare the salad

  1. Begin with a layer or ‘bed’ of fresh, mini-arugula or fresh spring greens INCLUDING red-tipped leaf lettuce as the base of the salad.
  2. In each of three corners of the salad, layer or pile any of the vegetables mentioned in the ingredients above.
  3. Also include any ingredient that satisfies your own taste preference level.
  4. Serve with the featured Fresh Basil Vinaigrette or that of your own choosing.

Verified by ExactMetrics