Fresh Pea Shoots, Asparagus & Bean Salad Recipe: A Healthy Salad Recipe That Screams Spring by Donna John

Fresh Pea Shoots, Asparagus & Bean Salad Recipe: A Healthy Salad Recipe That Screams Spring

Asparagus and pea shoots scream spring has sprung! Crisp and delicious, pea shoots are the leaves on the pea plant, and can be harvested a lot sooner than summer peas, and we all know asparagus is the star of spring. White beans are a healthy ingredient for all seasons.

Serve this easy salad recipe as a main dish for dinner or lunch or a side salad with a protein of your choice. If you want the vegan option, simply omit the cheese or add a vegan cheese.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 to 6

Ingredients

  • 1 bunch asparagus, cut into 2- to 3-inch pieces
  • 3 cloves garlic, chopped
  • 2 tablespoons olive oil (divided)
  • 1 cup canned white beans, rinsed and drained
  • 1 package pea shoots
  • 1/4 cup almonds or cashews
  • 1 avocado, cubed
  • 1 teaspoon lemon zest
  • 1 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese (optional)

Here's how you make it:

  1. Heat 1 tablespoon olive oil in a skillet. Add asparagus, sprinkle with salt and pepper, and cook over medium-high heat until a little tender but still crisp, about 3 to 4 minutes. Add the garlic and cook, stirring, about 1 minute more.
  2. Pour asparagus into a large mixing bowl. Add the remaining 1 tablespoon olive oil and all other ingredients, Gently toss to combine (be gentle so you don't mash beans or avocado). Taste and re-season with addition salt, pepper, lemon juice and olive oil, if needed.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Holly Budde
Yum!! I’m going to try this Soon!!
Tribe
This is the perfect spring meal, so good...

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