Asparagus and Mint Salad with Pickled Radishes

Looking for a great side dish to bring to the next outdoor cookout? This salad is a delicious and fresh way to use your asparagus, that adds gorgeous color to any table!

Thinking outside the box. I have probably brought hundreds of salads to gatherings over the years, and while I feel that I am fairly creative when it comes to variety and presentation, the vast majority of these start with greens as the base layer. My abundance of asparagus got me thinking….why do greens have to be the norm? Why do you need to be traditional?! And why, in a world of vanilla, can’t we just be peppermint?!! Ok, I digress, but you understand my sentiment. I set out determined to make a fabulous tasting salad using my healthy spring asparagus by the true definition from Webster “a cold dish of various mixtures of raw or cooked vegetables”.

Don’t be afraid of bold flavors. Mint can be quite a strong and distinguishable flavor, which often holds it back from being included in a lot of savory recipes. A fun component of this salad is that it dances between the tangy of the lemon and pickled radishes, and the sweetness of the feta and mint, in a way that really works together! Having the asparagus blanched, it is more absorbent for the dressing, and I find more enjoyable than simply raw. While some ingredients can be passed over, I would not skip the toasted almonds-they give the added crunch that completes the bite!

Looking for other ways to use your asparagus or mint? Try out some of these recipes:

Cream of Asparagus Soup

Asparagus Walnut Pesto

Sautéed Chives and Asparagus with Radish Breakfast Medallions

Minted Pea Puree

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Asparagus and Mint Salad with Pickled Radishes

Hannah

This bright and flavorful salad is a great way to use that spring asparagus in a creative way! The pickled radish brings a fun tartness that mixes perfectly with the sweet mint leaves. Great for your next cookout!

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Salad

Cuisine French, Mediterranean

Servings 2

Equipment

• Saucepan
• Kitchen knife
• Large mixing bowl

Ingredients

  

• 3 whole Radishes
• 1/2 cup Apple Cider Vinegar
• Pinch of Salt
• 1 bunch Asparagus (about 4 inches in diameter)
• 1.5 tbsp Olive Oil
• 1/2 squeezed Lemon
• 1 clove Garlic
• 1/4 cup Toasted Almond Slivers
• 1/8 cup Fresh Mint Leaves
• 2 tbsp Feta

Instructions

 

Pickled Radishes

• Using either a medallion slicer or knife, slice radishes thinly and place in a jar. In saucepan, heat apple cider vinegar with equal parts water. Add salt and cook just long enough to dissolve salt, then add to jar, making sure to fully cover the radishes. Allow enough time to sit until the radishes turn pink. These can be made ahead of time and stored in the refrigerator.

Asparagus Salad

• Cut asparagus into 1 inch pieces and add to water in saucepan. Simmer for about 2 minutes, just until a fork can be inserted but not tender. Remove and place in ice bath or very cold water.
• In large mixing bowl, add minced garlic, lemon juice, olive oil, chopped mint (save a few leaves for garnish) and salt and pepper to taste. Mix together and add in asparagus, coating well.
• On serving platter, transfer asparagus, and top with almonds, feta cheese and radishes. Garnish with mint leaves and a few wedges of fresh lemon and enjoy!

Keyword Asparagus, Healthy, Keto, Mint, vegetarian