Ingredients:

  • 5 oz (140g) mixed baby greens (spring mix, mesclun)
  • 1 pound (450g) asparagus, trimmed and cut into 2-inch pieces
  • 1 cup (150g) fresh or frozen (thawed) sweet peas
  • 4 radishes, thinly sliced
  • 1 ripe avocado, pitted and diced
  • ¼ cup (25g) chopped fresh parsley
  • ¼ cup (25g) chopped fresh mint
  • Optional: 2 ounces (55g) crumbled goat cheese or feta cheese
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) white wine vinegar
  • 1 tablespoon (15ml) chopped fresh chives
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon honey or maple syrup (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a pot of salted water to a boil. Blanch asparagus for 1-2 minutes until bright green and slightly tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain well.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, white wine vinegar, chives, Dijon mustard, minced garlic, honey (if using), salt, and pepper. Shake well or whisk vigorously until emulsified.
  3. In a large bowl, combine baby greens, asparagus, sweet peas, radishes, avocado, parsley, and mint.
  4. Pour vinaigrette over the salad and toss gently to combine. Be careful not to overdress.
  5. Sprinkle with goat cheese or feta cheese (if using). Serve immediately. This spring salad is best when fresh.