This asparagus, snow pea, and radish salad recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks, Sharon!
Ingredients
- 1.25 pounds asparagus , trimmed and cut diagonally into 1-inch pieces
- 8 ounces snow peas , ends and strings removed, cut diagonally into 1-inch pieces
- 15 small radishes , trimmed and thinly sliced
- 3 scallions , thinly sliced
- 0.25 cups fresh snipped dill
- 3 tablespoons canola oil
- 1 teaspoon white sugar
- 0.75 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 3 tablespoons freshly squeezed lime juice , or more to taste
Instructions
-
1
Fill a large saucepan with water; bring to a boil. Add asparagus; boil 1 minute. Add snow peas to pan with asparagus; boil 1 minute more. Drain and pat dry.
-
2
Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss gently to combine.
-
3
Whisk oil, sugar, salt, and black pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently to coat.
Nutrition Facts
Per serving
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