Asparagus and Mint Salad with Pickled Radishes
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!
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!