Mint-Infused Spring Pea & Asparagus Salad (Edit recipe)

This bright spring salad is a triple threat when it comes to all things green – peas, asparagus and fresh mint. It’s a perfect side salad for any meal of the day and works so well served alongside a frittata or quiche for brunch. Using the best seasonal ingredients from the produce aisle, this salad comes together in less than 15 minutes and tastes so perfectly fresh, thanks to the Mint-Infused Vinaigrette made with the help of LEVO technology.

15 minutes

2 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	145
Fat:	10 g
Carbohydrates:	12 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	6 mg
Fiber:	4 g
Sugars:	5 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 6

Ingredients

1 bunch Asparagus
1.5 cups English Peas, shelled
.25 cup Mint Leaves, fresh, torn into pieces
2 cups Endive (Belgian), chopped
.25 cup raw Pistachios, shelled and chopped
1 Shallot, small, minced
.25 cup Extra Virgin Olive Oil, mint-infused
2 Tbsp White Balsamic Vinegar
Kosher Salt
Ground Fresh Black Peppercorns

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a pot of water to a boil over high heat. Once boiling, season water with kosher salt.
While water is boiling, wash asparagus and cut it into 2- to 3-inch pieces, cutting on sharp angle.
Add cut asparagus to the boiling water and set a timer for 90 seconds. After that time, add in shelled English peas and blanch for another 90 seconds.
Drain asparagus and peas into a colander and rinse with cold water to stop the cooking.
Meanwhile, make the Mint-Infused Vinaigrette by adding minced shallot, mint-infused olive oil and white balsamic vinegar to a small bowl. Whisk vigorously to emulsify and season with kosher salt and cracked black pepper.
Add blanched asparagus and peas to a large bowl with chopped endive, mint leaves and pistachios.
Stir in vinaigrette to coat well and serve.