Spring Pea, Asparagus and Strawberry Salad

Spring is upon us, and what better way to celebrate than with a fresh salad? Laura Campbell from Laura's Mess creates a delicious and vibrant spring salad featuring greens, edamame, asparagus, sugar snap peas, strawberries, goat cheese and more!

Prep Time 20

Total Time 20

Servings servings

Calories 1692kcal

Ingredients

Salad

100 g edamame beans shelled (50g shelled weight) [About ¼ cup shelled edamame]
1 bunch asparagus ends trimmed
50 g sugar snap peas stringed [About ¼ cup sugar snap peas]
Large handful of fresh greens (I used baby spinach and rainbow chard, however watercress or rocket would be lovely)
100 - 150 g strawberries washed, trimmed and halved (leave a few small ones whole for garnish) [About ½ - ¾ cup strawberries]
100 g fresh goat cheese (substitute feta), broken into chunks [About 1½ cup goat cheese/feta]
½ teaspoon lemon zest (from lemon below)
Small handful of mint washed and chopped (reserve a few leaves for garnish)
50 g slivered almonds optional [About 1/4 cup slivered almonds]

Dressing

2 tablespoons cold-pressed sweet almond oil
1 tablespoon extra virgin olive oil
Juice from half a lemon
Drizzle of honey or rice malt syrup to taste
Sea salt and freshly ground black pepper

Instructions

If using, scatter the slivered almonds over an oven tray and toast them at 180°C/350°F for 8 minutes or until golden brown. Set aside to cool.
Blanch the asparagus spears in hot water for 2 minutes or until bright green. Refresh under cold water, drain and set aside.
Slice the sugar snap peas into thin slivers on a diagonal. Place into a medium bowl with the shelled edamame and sliced strawberries. Pour over enough dressing to coat, then toss and adjust seasoning to taste.
Scatter the leafy greens over a serving platter. Lay the asparagus spears over the top and spoon over the pea and strawberry mix. Combine the goats cheese with the chopped mint, lemon zest and a little extra dressing. Gently mix, then spoon over the plated salad.
Scatter over the whole strawberries, remaining mint leaves and slivered almonds if desired.
Enjoy immediately!

Notes

This salad is wonderful with seasoned grilled chicken, fish or pork on a warm spring day. You can also bulk it out with 1 cup of cooked quinoa and some flaxseeds for a wholesome vegetarian meal.

I mixed my salad dressing with just a tiny bit of honey to retain a 'tangy contrast' to the sweet, juicy strawberries. Don't overdo the sweetness, or you'll throw off the balance of your salad. The ingredients listed above make more than enough dressing for this salad. Add just enough to coat the strawberry and pea mix with a little extra for the goat cheese and leaves. Don't be tempted to pour over the remainder of the jar unless you're adding cooked quinoa as suggested above (save it for another salad!).

[Erin's note: I went in and roughly converted Laura's measurements for American readers who are salivating over this gorgeous salad and want to make it in brackets behind Laura's metric measurements!]

Nutrition