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Asparagus, Arugula, Avocado, Mâche & Peas Green Salad


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


Step 1

Bring a pot of water to a boil.

Step 2

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.

Step 3

Mix together the ingredients for the dressing in a small bowl and season to taste with sea salt & pepper (if needed).

Step 4

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.

Step 5

Garnish and season to taste with sea salt & pepper.

Step 6