Spring Green Salad with Asparagus and Peas


1 3.5 oz mache greens
1 cup romaine, chopped
1 bunch asparagus, blanched
1 1/2 cups frozen peas, thawed
4 whole radishes, julienned
1/2 avocado, cubed
1 cup feta, cubed
1/3 cup avocado oil (or olive oil)
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp dijon mustard
1/4 tsp dried dill (more or less to taste)
pinch kosher salt and pepper


Bring a large pot of water to a boil and add 1 tbsp of coarse salt to the water. Boil asparagus for about 4 minutes and then drain in a colander. Then place it in a large bowl of ice water to stop the cooking.
Put all salad ingredients into a large bowl starting with mache greens and romaine. I julienned some of my radishes and cut some in half.
Place all dressing ingredients into a jar with a tight-fitting top. Shake well. Dress right before serving.


This gorgeous Spring Green Salad with Asparagus is the best way to welcome Spring! It’s full of seasonal Spring produce, salty feta and drizzled with lemon dill vinaigrette. It’s perfect for Easter, Mother’s Day or bringing to a Spring party. {gluten free}


Monday, May 1, 2017 - 1:19pm


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