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.


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


  • 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


  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.


Plan on five minutes cook time to blanch the vegetables.

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