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Spring Goddess Salad
Photo and recipe by
Rachel Bies
. Yields 2 mains or 4 sides.
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Course
Side Dish
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