Asparagus Salad with Green Beans and Dill

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Asparagus Salad with Green Beans and Dill

This bright and delicious asparagus salad is made with green beans, sweet peas and fresh dill tossed in a lemon garlic vinaigrette. Delicious warm, chilled or room temp, it's the perfect side dish to serve with fish, chicken or lamb.

Course Salad, Side Dish

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian

Prep Time 10

Cook Time 5

Servings

Calories 117kcal

Author Liz Della Croce

Ingredients

2 cups asparagus trimmed and cut in 2-inch pieces
1 cups green beans trimmed and cut in 2-inch pieces
1 cups green peas fresh or frozen
2 tablespoons olive oil
2 tablespoons lemon juice
¼ cup minced fresh herbs such as dill, parsley, etc.
1 clove garlic minced
salt and pepper to taste

Instructions

Bring a large pot of salty water to a boil then add the green beans and asparagus. Cook for 2 minutes before adding in the green peas. Boil for an additional minute before removing with a slotted spoon and submerging in to a large bowl with ice water. Strain and place in a large bowl.
Drizzle the blanched veggies with all the remaining ingredients (olive oil through salt and pepper.) Toss well and check for seasoning, adjust accordingly before serving.

Notes

Blanching vegetables is a great way to quickly stop the cooking process ensuring the vegetables remain bright green with a nice slightly crunchy texture. In other words, no soggy or yellow veggies.

Nutrition