Description
A fresh and vibrant green spring salad featuring tender new potatoes, charred asparagus, crunchy almonds, and a zesty mint dressing that perfectly balances brightness and flavor. Ideal for a light lunch or a refreshing side dish in spring and summer.
Ingredients
Dressing
- 60 ml / ¼ cup extra virgin olive oil
- 30 ml / 2 tbsp lemon juice, adjust to taste
- A handful of fresh mint leaves (approx. 7 g / 0.25 oz), adjust to taste
- 1 tsp vegan wholegrain mustard
- ½ small garlic clove
- ¼ tsp salt, to taste
- Black pepper, to taste
- ½ tsp maple syrup or sugar
Salad
- 2 tbsp almonds
- 250 g / 0.5 lb small new potatoes
- ½ cup frozen petit pois (small peas)
- 2 tsp olive oil
- 200 g / 7 oz asparagus, wooden ends cut off
- 1 small zucchini, super thinly sliced
- 50 g / 2 oz assorted salad leaves
- 1 baby gem lettuce, leaves torn
Instructions
- Prepare the dressing: Place the olive oil, lemon juice, fresh mint leaves, vegan wholegrain mustard, and half a small garlic clove in a small blender. Blend until the mixture is fully emulsified and the ingredients are finely blended. Taste and season with salt, black pepper, and maple syrup or sugar to your preference, adjusting the seasoning as needed.
- Toast the almonds: Heat a dry frying pan over medium heat. Add the almonds and toast them, stirring occasionally to prevent burning, until they are golden and fragrant. Remove from the heat, roughly chop them, and set aside.
- Cook the potatoes: Boil or steam the small new potatoes until tender when pierced with a fork, then drain and allow them to cool completely before adding to the salad.
- Cook the peas: Boil or steam the frozen petit pois until just tender, then immediately plunge them into ice-cold water to stop the cooking and preserve their vibrant green color. Drain thoroughly.
- Char the asparagus: Heat a griddle pan or heavy skillet over medium heat and coat it lightly with olive oil. Arrange the asparagus spears in a single layer. Allow them to char on one side without moving them for a few minutes, then turn to char the other side. Be careful not to overcook them to avoid limpness. Season lightly with fine sea salt and cut into segments.
- Assemble the salad: In a large bowl or on a big sharing plate, combine the cooled potatoes, blanched peas, charred asparagus pieces, and thinly sliced zucchini with the assorted salad leaves and torn baby gem lettuce.
- Dress and serve: Just before serving, drizzle some of the prepared dressing over the salad and scatter the toasted chopped almonds on top. Serve immediately for the best freshness and texture.
Notes
- For best flavor, use fresh mint leaves in the dressing and adjust lemon juice to your preferred tartness.
- To prevent limp asparagus, do not overcook; char them quickly on medium heat.
- Plunging peas in ice water after cooking helps keep their color bright and texture crisp.
- You can substitute almonds with walnuts or pecans for a different nutty flavor.
- This salad can be served slightly chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: British