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Asparagus, Edamame, and Pea Salad

Serves 4.

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    So lush in health-hiking nutrients and fresh flavours, this vividly green dish is perfect for moving away from heavier winter fare into lighter dishes that are a harbinger of warmer, greener days ahead. Left to darken in a frying pan, shallots transform from pungent to deliciously sweet, making them an inspiring salad topping.

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    Asparagus, Edamame, and Pea Salad

    Ingredients

    • 2 Tbsp + 2 tsp (40 mL) grapeseed or sunflower oil
    • Salt, to taste
    • 1/2 cup (125 mL) thinly sliced shallots
    • 1 bunch asparagus
    • 2 garlic cloves, minced
    • 1 cup (250 mL) frozen shelled organic edamame
    • 1 cup (250 mL) fresh shelled peas or frozen peas, thawed
    • 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
    • 1 Tbsp (15 mL) fresh lemon juice
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 1/3 cup (80 mL) chopped parsley
    • 1/4 cup (60 mL) crumbled feta cheese (optional)
    • 2 Tbsp (30 mL) unsalted pistachios

    Nutrition

    Per serving:

    • calories317
    • protein14g
    • fat22g
      • saturated fat3g
      • trans fat0g
    • carbohydrates20g
      • sugars5g
      • fibre7g
    • sodium189mg

    Directions

    01

    Heat 2 Tbsp (30 mL) grapeseed oil in skillet over medium heat. Add shallots, reduce heat to medium-low, and cook, stirring often, until darkened, about 15 minutes. Remove shallots from pan and place on paper towel-lined plate or cutting board to cool.

    02

    Preheat oven to 400 F (200 C) and line baking sheet with parchment paper. Toss asparagus with 2 tsp (10 mL) grapeseed oil and a couple pinches of salt. Place on baking sheet and sprinkle on garlic. Roast for 10 minutesu2014more or less, depending on how thick spears areu2014until asparagus are lightly browned and tender.

    03

    Cook edamame in medium saucepan of boiling salted water until tender, about 4 minutes. Remove using slotted spoon and set aside. Return water in saucepan to a boil; add peas and cook until just tender, about 3 minutes (do not cook frozen peas). Whisk together olive or camelina oil, lemon juice, salt, and black pepper.

    04

    To serve, place asparagus, edamame, peas, and parsley on serving platter. Drizzle on dressing and then top with feta (if using), pistachios, and shallots.

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    This recipe is part of the Keen on Green collection.

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    Lunch: Kale, Spelt, Apple, and Beet Salad
    Food

    Lunch: Kale, Spelt, Apple, and Beet Salad

    Whole grains such as spelt and other high-fibre foods such as kale, beets, and apples help promote a healthy gut and ease digestion. This fibre-packed salad has a bright, slightly sweet flavour with a hint of apple and a tangy lemon juice dressing. Choose a crisp, sweet-tart apple such as Pink Lady for best results, and don’t skip massaging the kale, which helps it to soften up. Kale holds up well, even once dressed, so any leftovers (assuming there are any) will last until the next day in the refrigerator. Time saver Batch-cook your spelt and beets in advance and have them ready in the fridge so you can put the salad together easily and quickly. To roast beets, trim and scrub them, sprinkle with a pinch of salt and pepper, and prick with a fork. Wrap them in parchment paper and roast in 375 F (190 C) oven for about 50 minutes.