Yesterday Linda LaRue, creator of The Core Transformer and author of the SOUPer Slim Diet, shared her in-season pick for May—spring peas! And today she shares one of her favorite salad recipes to enjoy them!
Spring Pea and Asparagus Salad
2 ½ c fresh green peas, shelled
1 c fresh pea shoots, washed and dried
1 c medium-sized fresh asparagus, cut on a diagonal bias
1 small shallot, peeled and thinly sliced
½ c fresh mint leaves, thinly chiffonaded
¼ c extra-virgin olive oil
Zest and juice of 1 large lemon
Salt and freshly ground black pepper to taste
1. Bring a large pot of salted water to a boil. Pour the peas into the water and cook for no more than 2 minutes. Drain and immediately plunge the peas into a bowl of ice water. Drain and pat dry with a towel.
2. Bring a medium pot of salted water to a boil. Submerge the asparagus into the water and cook for no more than 2 minutes. Drain and immediately plunge the asparagus into a bowl of ice water. Drain and pat dry with a towel. Cut the asparagus into 2-inch pieces on a diagonal bias.
3. Place the peas, cleaned pea shoots, shallot and asparagus in a medium, nonreactive bowl and toss gently to combine.
4. Add the lemon zest and juice, olive oil and mint. Season to taste with salt and pepper, and toss gently until the vegetables are coated. Serve immediately.
This yummy and fresh Spring Pea and Asparagus Salad will stay for up three days in fridge. What’s your favorite spring salad ingredient? —Linda