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

Prep Time | 15 minutes |
Servings |
servings
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- 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
Ingredients
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- Fill a bowl with cold water with some ice cubes and keep to one side.
- Cut the woody ends of the asparagus then cut the spears in half. Cut the radishes into quarters.
- 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.
- 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.
- Add a large handful of nuts or seeds for protein to make this a complete, nutritious meal