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Asparagus, Arugula, Avocado, Mâche & Peas Green Salad

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 84
Protein 4g
Fat 4g
Carbs 8g
Total Time

If you were looking for a simple but interesting green salad for your next meal plan, look no further than this dream team of asparagus, arugula, avocado, mâche, and peas. This flavorful mix is one of our best salad recipes and the unique salad dressing, with a hint of pink grapefruit, is to die for! We’re pretty sure that you’ll fall in love with it as soon as you try it. You can mix up a batch for the next Mother’s Day or Valentines Day to impress that special lady in your life.               

             

Thin slices of avocado tempers the spicy kick of arugula, with the sweet acidity of the dressing bringing a burst of brightness to the palate. You can change it up a little by using other fruits, or by adding honey mustard instead of dijon. If you want to bring it to the next level, some crumbled goat cheese (or blue cheese) is a divine addition to the mixed greens.               

             

Taking just moments to put together, the combination of avocado for healthy fats and oils, plus fiber packed asparagus, leafy greens, and peas makes this a great minute meal for your health and weight loss goals. The vinaigrette recipe boasts the antioxidants from the extra virgin olive oil and citrus juices and also contains apple cider vinegar which has been proven to lower blood sugar. Without giving up flavor for health, you get the best of both worlds.              

             

If you don’t have certain ingredients, don’t lose hope. You can substitute green peas with sugar snaps, mâche with bok choy, and arugula with any members of the cress family, making the base of this mixed greens salad recipes very adaptable to your seasonal and local produce.

Are you excited to make this for your next lunch or dinner meal? So are we. It doesn’t matter if you are a slow cooker, if you enjoyed this quick and easy recipe, please let us know in the comments below.

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Asparagus, Arugula, Avocado, Mâche & Peas Green Salad

Ingredients

for 6 servings:

  • 1 bundle (~230g) thick asparagus, chopped
  • 1 1/2 cup frozen peas
  • 2 cups mâche rosettes
    • substitute: chopped bok choy or boston lettuce
  • 2 cups (baby) arugula
  • 1/2 cup cilantro, roughly chopped**
  • avocado slices**
  • sea salt & pepper to taste
  • Dressing:
    • 1 1/2 tablespoon extra virgin olive oil
    • juice from 1/2 large pink grapefruit (ruby red), about 1/4 cup
      • substitutes: orange, lemon, lime
    • 1 heaping tablespoon Dijon mustard
    • 1/2 tablespoon Worcestershire sauce
    • 1 1/2  tablespoon apple cider vinegar
    • sea salt & pepper to taste

(**) – optional ingredients

Steps
  • Bring a pot of water to a boil.
  • Add asparagus and frozen peas.  Boil for 6 to 8 minutes, then immediately remove the veggies from the water and place them in a bowl filled with ice water.  This will stop the veggies from cooking and help preserve the vibrant green color.
  • Mix together the ingredients for the dressing in a small bowl and season to taste with sea salt & pepper (if needed).
  • In a large bowl, add all the ingredients for the salad, including the chilled asparagus and peas.  Add the dressing and gently toss the salad in the dressing.
  • Garnish and season to taste with sea salt & pepper.
  • Enjoy!

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Calories
84
Protein
4g
Fat
4g
Carbs
8g
Sodium
-
Fiber
3g
Sugar
4g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.