Raw Asparagus Salad with Peas and Goat Cheese Recipe
A fresh and vibrant raw asparagus salad featuring tender peas, crisp radishes, and peppery arugula, all tossed in a tangy lemon-yogurt vinaigrette and topped with creamy goat cheese and crunchy pistachios. Perfect for a light, healthy lunch or a colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon plain Greek-style yogurt
- 1 tablespoon honey or granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly grated lemon zest
For the Salad:
- 1 ½ pounds fresh asparagus, washed
- 1 cup shelled peas (fresh or frozen)
- 3-4 thinly sliced radishes
- 3 thinly sliced green onions
- 2 cups baby arugula greens
- ½ cup soft goat cheese, crumbled
- ¼ cup chopped pistachios or almonds (optional)
Instructions
- Make the Vinaigrette: Combine 3 tablespoons extra-virgin olive oil, 2 tablespoons white wine vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon plain Greek-style yogurt, 1 tablespoon honey or granulated sugar, 1 teaspoon kosher salt, and 1 teaspoon freshly grated lemon zest in a jar and shake vigorously until well blended and creamy, or whisk together in a bowl until smooth.
- Prepare the Asparagus: Snap off the tough ends of the asparagus where they naturally break. Then thinly slice the asparagus diagonally for optimal texture and appearance.
- Cook the Peas: Bring a saucepan of water to a boil, add the shelled peas, and cook for 3 to 4 minutes until tender and bright green. Drain the peas in a colander and rinse under cold water to halt cooking and maintain their vibrant color.
- Assemble the Salad: In a large serving bowl, combine the cooked peas, sliced radishes, green onions, baby arugula, and sliced asparagus. Add the crumbled goat cheese and pour the prepared dressing over the ingredients. Toss gently to coat the salad evenly with the vinaigrette.
- Garnish and Serve: Sprinkle the top of the salad with chopped pistachios or almonds for added texture and flavor. Serve immediately to enjoy the crisp freshness.
Notes
- You can use frozen peas if fresh are not available; just thaw and rinse before adding.
- For a dairy-free version, omit the yogurt from the dressing and use a vegan alternative to goat cheese.
- Adjust the sweetness of the vinaigrette by adding more honey or sugar if desired.
- The pistachios or almonds add a pleasant crunch; feel free to omit or substitute with walnuts or sunflower seeds.
- This salad is best served fresh but can be refrigerated for up to a day with dressing stored separately.