30 minutes OR LESS

Marukan Spring Pea and Asparagus Salad

This delicious, vibrant salad is filled with fresh, crisp veggies topped with pickled radishes.

30 minutes
6 Servings
For Pickled Radishes:
1/2 Cup
Water
1 Tbsp
Sugar
1 1/2 tsp
Kosher or Fine Sea Salt
6 - 8
Radishes, sliced very thinly
For The Salad:
1 Bunch
Asparagus, trimmed and cut into 1-inch pieces
2 Tbsp
Olive Oil
1 Tbsp
Sesame Oil
1 Tbsp
Honey
1 tsp
Gluten-Free Soy Sauce or Tamari
1 Lb.
Frozen Edamame, thawed and at room temperature
1/2 Lb.
Frozen Peas, thawed and at room temperature
3 Cups
Baby Arugula
To Taste
Kosher or Fine Sea Salt
To Taste
Freshly Ground Black Pepper
1/4 Cup
Shelled, Roasted and Salted Pistachios, chopped

INSTRUCTIONS

Prepare the pickled radishes:

Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil and stir to dissolve sugar and salt. Place radishes in a small bowl. Pour liquid over and let sit at room temperature to cool.

 

Prepare the salad:

Prepare a bowl of ice water. Bring a pot of salted water to a boil. Add the asparagus and blanch for 2 minutes. Drain and submerge completely in the ice water. Drain again and dry with a kitchen towel.

In a small jar, combine the oil, vinegar, sesame oil, honey, and soy sauce. Shake well.

Place the asparagus in a serving bowl along with the edamame and peas. Add drained radishes. Pour the dressing over and toss to coat. Add the arugula and toss again. Season to taste with salt and pepper. Add the pistachios and serve.

 

Recipe Credit: Simply Gluten Free

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