Snap Pea, Asparagus, and Avocado Salad with Radish Vinaigrette #WeekdaySupper
Recipe used with permission from Workman Publishing Company.
Servings: 4
Ingredients
- 1 bunch asparagus tough ends snapped off, cut on a diagonal into 1-inch lengths, tips kept intact
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fine sea salt plus extra as needed
- ⅛ teaspoon freshly ground black pepper plus extra as needed
- ½ pound sugar snap peas stem ends removed, sliced crosswise on a diagonal into thirds
- 2 scallions thinly sliced
- 3 radishes thinly sliced on a mandoline
- Radish Vinaigrette recipe follows
- 1 avocado pitted and diced
- ½ cup torn fresh basil leaves or ¼ cup finely sliced mint leaves
- ½ cup about 2 ounces freshly shaved or crumbled ricotta salata or feta cheese, plus extra as needed
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Place the asparagus in a large bowl and toss with the oil, the ¼ teaspoon of salt, and the ¹/₈
- teaspoon of pepper. Spread out the asparagus on the prepared baking sheet (reserve the bowl) and roast until it is golden and tender but still crisp, about 8 minutes.
- Transfer the warm asparagus back to the bowl; add the snap peas, scallions, three quarters of the radishes, and half of the vinaigrette, and toss to combine. Toss in the avocado, basil, and cheese and add more vinaigrette, salt, and pepper to taste. Top the salad with additional cheese and the remaining radishes.
Notes
You can grill the asparagus here for a smoky, charred flavor that also works well with the bright and spicy dressing.
If you are not planning to serve all the salad at once, add avocado only to the portions you serve. Without the avocado, the salad will keep in an airtight container in the refrigerator for up to 3 days.