Spring Goddess Salad

Photo and recipe by Rachel Bies. Yields 2 mains or 4 sides.
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Ingredients
  

  • 1 cup chickpeas (cooked)
  • 1 cup fresh peas
  • 1 small handful fresh mint
  • ½ English cucumber julienned
  • 1 bunch of Ontario asparagus steamed gently and trimmed
  • 1 handful of basil
  • 1 lemon juiced
  • 1 fennel julienned
  • 3 tbsp of olive oil
  • sea salt and pepper

Instructions
 

  • Gently steam asparagus.
  • Mix all ingredients minus the asparagus. Taste and season accordingly.
  • Arrange asparagus on a plate and then place the mixed salad on top. Finish with fresh mint and lemon wedges.
  • Perfect accompaniment to shrimp, chicken or great with goat cheese!
  • Source: asparagus.on.ca

Notes

Perfect accompaniment to shrimp, chicken or great with goat cheese!
Source: ontarioasparagus.ca
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