Asparagus, Pea and Radish Salad Recipe from Global Soul Kitchen
Bright and refreshing, this Asparagus, Pea, and Radish Salad is a spring-inspired medley of crisp, blanched vegetables tossed in a zesty lemon-Dijon dressing. Fresh mint and sumac add a burst of flavor, balancing the sweet crunch of watermelon radish and sugar snap peas. Perfect as a light, flavorful side dish for any meal. Pairs nicely with Debrah's Southern BLT Dutch Baby recipe.
Recipe by Deborah VanTrece on Global Soul Kitchen.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
- 1 pound Asparagus, blanched, 1 in. long sliced on the bias
- 1 Pound Sugar Snap Peas, blanched
- 4 medium Watermelon Radish, thinly sliced
- 1 medium red bell pepper. Julienned
- ¼ cup Fresh mint, chopped
- 6 tablespoons fresh lemon juice
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 3 tablespoons Dijon mustard
- 1 tablespoon Honey
- ¾ cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon sumac
Directions
In a large, mix vegetables and mint together. In a food processor or blender combine lemon juice, vinegar, garlic, Dijon mustard honey. Blend until combined, Slowly add in olive oil. Add salt, black pepper and sumac. Combine well and pour over vegetables. Toss and Serve
