Fresh and vibrant Herby Green Pea and Asparagus Spring Salad with lemon dressing—perfect for spring meals and easy to make!

Scale

1 bundle asparagus, stems removed and cut in half

1 cup cherry tomatoes, halved

1 cup cooked green peas

2 radish, thinly sliced

3 garlic cloves, minced

1 shallot, thinly sliced

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

1 tbsp olive oil

1 tsp salt

1/2 tsp ground black pepper

Dressing:

1 tbsp olive oil

Juice from 1 lemon

1 tsp white vinegar

1/2 tsp Dijon mustard

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Preheat the oven to 425°F.
Toss the chopped asparagus with 1 tbsp olive oil and 1/2 tsp salt, then spread it on a baking sheet. Roast for 15-20 minutes until crispy, then let it cool completely.
In a bowl, combine the cooled asparagus with the tomatoes, green peas, radish, garlic, shallot, and fresh herbs.
Add the dressing ingredients and mix everything well.
Season with an additional 1/2 tsp salt to taste, and finish with ground black pepper. Enjoy!

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