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Warm asparagus & sugar snap pea salad
Warm asparagus & sugar snap pea salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your grilled meats with this refreshing green salad tossed in a zesty ginger-walnut mayo dressing.
Ingredients:
  • 40g (1/3 cup) walnut pieces
  • 250g sugar snap peas, topped
  • 1 bunch fresh asparagus, trimmed, diagonally halved
  • 60g (1/4 cup) whole egg mayonnaise
  • 40.40 gm sour light cream
  • 3cm piece fresh ginger, peeled, finely grated
  • Salt & ground black pepper, to taste
  • 120g baby spinach leaves, washed, dried
Instructions:
  • Preheat your oven to 180°C. Spread walnuts on a baking tray and toast in the oven for 8-10 minutes until fragrant and golden. Allow them to cool before proceeding.
  • While waiting, bring a big pot of water to a boil. Drop in sugar snap peas and cook for 2-3 minutes until tender crisp. Transfer them to a colander with a slotted spoon. Bring the water back to a boil, add asparagus, and cook for 1-2 minutes until tender crisp. Drain well. (Check out microwave tip for alternative method.)
  • Mix together mayonnaise, sour cream, ginger, salt, and pepper in a medium bowl.
  • Arrange spinach leaves on serving plates, then top with peas, asparagus, and walnuts. Drizzle with ginger mayonnaise before serving.

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