Photo: Anna Pelzer
Pea and Asparagus Salad with Meyer Lemon Dressing
8 ingredients
openrecipes
An all-green salad makes a bold statement that spring has arrived, but you can also use a mix of asparagus colors—green, white and purple—for a very pretty combination. Shaved Parmigiano-Reggiano or pecorino can be added for a rich, nutty note, and any leftover salad can be stirred into risotto, pasta or omelettes.
Estimated Nutrition (whole recipe, rough)
275
Calories
8g
Protein
14g
Fat
34g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pea Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Sea salt, to taste
- 2 cups shelled English peas (about 2 lb. unshelled)
- 2 lb. thin asparagus tips
- 2 cups pea shoots
- Shredded zest and juice of 1 Meyer lemon or regular lemon
- 1/4 cup extra-virgin olive oil
- 1/4 tsp. sugar, if needed
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes