Description
Spring Pea and Asparagus Salad with Ricotta is the perfect spring recipe. It’s both light and fresh. It features crisp spring veggies, creamy ricotta, and a simple lemon vinaigrette.
Ingredients
Scale
For the Lemon Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 clove garlic, minced
- salt and pepper, to taste
For the Salad
- 1 pound asparagus, ends trimmed, chopped in 2-inch pieces
- 1 1/2 cups shelled english peas or thawed frozen peas
- 2 cups baby arugula
- 1/2 cup mint leaves, roughly chopped
- 1/2 cup part skim ricotta
- salt and pepper, to taste
Instructions
- Prepare the lemon vinaigrette by whisking all the vinaigrette ingredients together in a small bowl until combined. Set aside.
- Bring a large pot of water to a boil. Add some ice and cold water to a large bowl and set aside. Add the asparagus and peas to the boiling water and cook for 2-4 minutes, until asparagus is crisp-tender and bright green. Drain and transfer to the ice water for 1-2 minutes. Drain.
- Place the blanched asparagus, peas, arugula, and mint leaves on a serving platter. Gently toss to combine. Dot the ricotta over the top. Drizzle with the lemon vinaigrette.
- Season with salt and pepper to taste. Serve and enjoy!
Notes
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5.4 g
- Sodium: 158.5 mg
- Fat: 6.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 11.3 g
- Fiber: 3.2 g
- Protein: 6 g
- Cholesterol: 6.4 mg