Asparagus, Snap Pea, and Edamame Salad

June 04, 2016

Asparagus, Snap Pea, and Edamame Salad


Here is a snappy little salad that’s easy to pull together. You could easily add a big spoon full of ricotta to a 1/2 pound of pasta for a quick dinner any time. Be sure to add plenty of freshly ground black pepper.


Overview

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Yield: Makes four 1 1/2 cup servings

Ingredients

  • 2 1/2 cups asparagus that has been blanched and refreshed in ice water and sliced on the diagonal into 1 inch pieces
  • 2 cups snap peas, stem end removed and blanched refreshed in ice water
  • 1 cup thawed frozen shelled edamame
  • 1 cup halved yellow cherry tomatoes
  • 2 Tablespoons minced chives
  • 3 Tablespoons chopped mint
  • 2 Tablespoons white wine vinegar
  • 4 Tablespoons extra virgin olive oil
  • Salt and fresh black pepper to taste

Instructions

  1. In a mixing bowl add the asparagus, snap peas, edamame, cherry tomatoes, chives, mint, vinegar, olive oil, and salt and pepper and toss to combine. Taste for seasoning and serve.

Notes:

Plan on five minutes cook time to blanch the vegetables.




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