RecipeCastle

Irresistible Spring Salad with Goats Cheese and Seasonal Greens

Irresistible Spring Salad with Goats Cheese and Seasonal Greens
Prep
10 min
Cook
5 min
Total
15 min
Serves
6
Calories
206 kcal
Carbs
12.00 g

Ingredients

  • 24 spearsasparagus, woody ends snapped off
  • 120 gsnow peas, trimmed and string removed
  • 1 headbaby gem or cos lettuce, washed
  • 2 cupsfresh or frozen peas
  • 90 ggoats cheese
  • 1 cupfresh mint leaves, roughly torn
  • 1 tsplemon zest
  • 2 tbsplemon juice
  • 6 tbspextra virgin olive oil
  • 0.25 tspsalt
  • 0.25 tsppepper

Instructions

  1. 1

    Bring a large pot of water to the boil.

  2. 2

    Add snow peas to pot, boil for 1 1/2 minutes.

  3. 3

    Add the asparagus spears, boil for another 1 1/2 minutes.

  4. 4

    Add frozen peas, and boil for another 30 seconds until the water just returns to a simmer, and peas turn bright green.

  5. 5

    Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.

  6. 6

    Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry.

  7. 7

    Split the larger baby cos leaves down the middle, use the small ones whole.

  8. 8

    Cut asparagus stems in half on a slight angle.

  9. 9

    Shake Dressing ingredients in a jar.

  10. 10

    Combine vegetables in a bowl, dress and toss.

  11. 11

    Arrange salad on a platter. Top with small chunks of goats cheese. Serve immediately!