I set out creating a different recipe with asparagus but could not resist turning into this delicious asparagus and green peas salad. This salad is filled with loads of greens and is a topped with a tangy light dressing which is perfect for spring and summer seasons. I planned to serve this as an appetizer but it turned out quite filling. So you can definitely make a meal out of this with some bread or soup served along side.
This dish brings together the perfect combination of greens topped with blanched asparagus, creamy avocado and crispy pea “croutons”. Yes, I did not want to just use fresh peas but add a bit of twist by making spiced pea croutons which are a rather popular snack in the part of India I grew up in. The peas are usually fried in oil and mixed well with a spice mixture. I chose to cut out the frying part and instead just roast them in a little oil along with the spices.
This seriously adds some crunch along with a hint of spice every time you take a bite. Now top this with some shaved vegan parmesan, slivered almonds/pistachios, lemony-dill dressing and you have a salad hit on your hands.
What you need for the Asparagus and Green pea salad
For the pea croutons
- 1 cup or 150 g of fresh or frozen green peas
- 2-3 tbsp avocado oil
- 1/2 tsp salt, turmeric, red chili powder, cumin and coriander powder
- A pinch of black pepper and powdered ginger
For the dressing
- 2 sprigs of fresh dill
- Juice from 1 large lemon
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- A pinch of salt
5-6 cups of greens( I used baby spinach and arugula), 15 asparagus spears with ends snapped off and blanched for 3-4 minutes, 1 diced avocado, 3-4 tbsp of slivered almonds and some shaved vegan parmesan cheese.
Preparing and assembling the salad
Heat a pan along with the avocado oil and add the peas. Make sure the peas have been softly wiped in a paper towel to ensure they are not wet. After 2-3 minutes, add all the seasoning and mix well. Let the peas sit on the pan until the skin is crispy and has brown spots. Keep aside.
Add all the ingredients for the dressing in a small blender and blend well for 30 seconds until the ingredients are well mixed. In a large bowl, place the washed greens and top with the blanched split asparagus, diced avocado, green pea croutons, slivered almonds, shaved parmesan and top with the dressing right before serving.
If you are looking for other summer recipes, consider this French Toast or this lightened up rice and bean casserole. If you decide to try out the salad or any of the other recipes, please leave a question, comment or just a rating letting us know what you think! You can also follow me on Instagram or Pinterest.
Asparagus and Green Peas Salad
For spiced crispy peas
- 1 cup Cooked Fresh Peas or Frozen Peas pat dried
- 3 tbsp Avacado Oil
- 1/2 tsp Ground Turmeric
- 1/2 tsp Red Chilli Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- Salt & Pepper to taste
For the dressing
- 2 Fresh Dill Sprigs
- 1 Lemon(large) juiced
- 1 tbsp White Vinegar
- 1 tbsp Olive Oil
- 1/2 tsp Garlic Powder
- Pinch of Salt to taste
- 6 cups Fresh Greens I used baby Spinach & Arugula
- 15 Asparagus spears blanched
- 1 Avacado pitted & diced
- 4 tbsp Slivered Almonds or Pistachios
- 2-3 tbsp Shaved Vegan Parmesan for topping
- Prep the base and place all the ingredients for the dressing in the blender ready to go.
- Heat the avacado oil in a pan and ensure the oil gets hot. Pat the frozen peas to ensure it isnt too moist to ensure the oil does not splatter too much.
- Pour the peas in to the pan and keep tossing it to ensure they dont burn. Add the spices and coat the peas well. Finally when the peas get crispy on the outside, turn off the heat and toss them with the salt, pepper.
- Blend the ingredients for the dressing for 30-40 seconds until well blended.
- Mix in the spiced peas with the base and add the dressing just before serving. Top with the almonds/pistachios and shaved cheese. This serves 4 as a side salad or 2 for a main meal.
- The spiced peas can be made very crispy by deep frying the peas and then tossing them with the spices. I wanted to get a similar texture without going the route of deep frying and was happy with the results.
- You can also try to use an air fryer to get the same results. I have not given it a try so won’t be able to say for sure it will work.
- If you not planning to serve the salad right away, I would suggest trying to make the spiced peas just before you want to serve. Unless they are deep fried, the peas will only be crunch for a short time and will eventually become soft.