Asparagus is a star of spring produce and what better way to enjoy it than in a delicious healthy salad! Radishes are also one of the earliest summer vegetables available, usually around from early May. You can get them in all sizes and colours so try adding a mixture to make this salad look even more interesting. The sweet dressing makes this a great dish to pair with baked sweet potato, or topped with some grilled fish or chicken.

Add a large handful of nuts or seeds for protein to make this a complete, nutritious meal

Vegetarian, Plant Based, Dairy Free, Gluten Free

Print Recipe

Asparagus and radish salad with balsamic dressing

This quick and delicious salad is a perfect way to enjoy spring asparagus.

Course

Light dishes, Main Dish, Salad

Cuisine

Dairy Free, Gluten Free, Plant Based, Vegetarian

Prep Time

15 minutes

Servings

servings

Ingredients

• 250 g asparagus
• 100 g radishes
• 20 g pumpkin seeds
• 50 g Spinach baby leaves
• Handful fresh mint
• 1 tsp balsamic vinegar
• 1 tblsp olive oil
• 1 tblsp maple syrup

Course Light dishes, Main Dish, Salad Cuisine Dairy Free, Gluten Free, Plant Based, Vegetarian Prep Time 15 minutes Servings servings Ingredients 250 g asparagus 100 g radishes 20 g pumpkin seeds 50 g Spinach baby leaves Handful fresh mint 1 tsp balsamic vinegar 1 tblsp olive oil 1 tblsp maple syrup

Instructions

1. Fill a bowl with cold water with some ice cubes and keep to one side.
2. Cut the woody ends of the asparagus then cut the spears in half. Cut the radishes into quarters.
3. Bring a saucepan of water to the boil and add the asparagus. Summer for 4-5 minutes then transfer the asparagus straight to the bowl of cold water so it doesn’t continue to cook.
4. Mix/ shake together the balsamic vinegar, olive oil and maple syrup, then toss together all salad the ingredients in a large bowl and drizzle over the dressing.
5. Add a large handful of nuts or seeds for protein to make this a complete, nutritious meal