This kaleidoscopic spring salad with seasonal produce like tender asparagus, green peas, and eatable flowers is spring on a plate. The entire dish is covered in a simple dressing that will became a salad staple. I wanted to keep it fresh and zesty to complement the sweet peas and tender asparagus, so the dressing is a delightful combination of lemon juice, olive oil, garlic, mustard, fresh herbs, and honey to add sweetness.
The salad is easy to whip up and goes well as a side with your favorite meal or, with the addition of your favorite protein or grain, can be had by itself. Fresh sliced avocados are also a great addition to this spring salad.
Spring Salad with Eatable Flowers
- 1 small garlic cloves ( minced)
- ¼ cup Harry & David® Organic Seasoned Extra Virgin Olive Oil ( or flavored olive oil)
- 2 tablespoons lemon juice
- 2 tablespoons finely minced fresh herbs (parsley, mint, basil – optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- salt and pepper ( to taste)
- 1 bunch asparagus ( chopped into 1-inch pieces)
- ½ cup frozen green peas
- 3-4 radishes ( thinly sliced)
- 1 package Chef's Garden Petite Greens with Eatable Flowers
- Avocado (optional)
For the dressing
- In a glass jar, mix all the ingredients for the dressing together and shake until it is well combined.
For the salad
- Bring a large pot of salted water to a boil.
- Blanch the asparagus for about a minute and transfer them to an ice bath so they stop cooking further.
- In the same boiling water, blanch the peas for a minute and transfer to the ice bath.
- Remove the asparagus and peas from the ice bath and allow them to dry.
- Slice the radish using a mandolin on its thinnest setting.
- Remove the flowers from the greens before adding the latter to a large bowl.
- Add the blanched asparagus, peas, and sliced radish to the greens.
- Add the dressing and toss to cover everything.
- Garnish with the flowers and serve immediately.