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Prep time
20 minutes
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Cook time
5 minutes
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Serves
4 small salads
Author Notes
This is a full of life and flavor fresh salad that you can eat over and over and over...and over again. The fresh peas add sweetness that is balanced by the lemony dressing while the lemon rind and the mint give a pop of fresh flavor. —Iglika Petrova/Sprig of Thyme
Ingredients
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2 cups
Fresh peas
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1 bunch
Fresh asparagus
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2
Lemons
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2
Garlic cloves (crushed)
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1 cup
Fresh mint leaves
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4 ounces
Goat cheese
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Handful of fresh thyme flowers (Optional)
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Salt + pepper
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Olive Oil
Directions
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Bring a medium pot of salted water to boil. Turn the heat off and add the fresh peas and asparagus. Blanch for 4 minutes.
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Drain the peas and the asparagus and place them in ice bath to stop the cooking process and to retain their bright green color.
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Drain the peas and asparagus really well from the ice bath. Pat them dry with a paper towel and place them in a large bowl. Zest one of the lemons and juice both of them and add the zest and the juice to the bowl with the peas and asparagus along with the crushed garlic and the mint leaves. Add salt, pepper and olive oil to taste and toss to combine.
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Divide the salad among 4 plates and top with chunks of goat cheese and sprinkle with thyme flowers (if using).
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