Description
A fresh and vibrant Spring Asparagus and Grain Salad combining tender asparagus, sweet peas, brown rice, crisp radishes, and fragrant herbs, all tossed in a lemony parmesan dressing. Ready in just 20 minutes, this light and nutritious salad is perfect as a side dish or a wholesome lunch.
Ingredients
Scale
Vegetables & Herbs
- 2 heaping cups asparagus spears, trimmed and chopped into one-inch pieces (225 g)
- 1 cup frozen peas (125 g)
- 4 radishes, sliced thin (80 g)
- Handful each of basil, mint, and parsley, chopped (8 g of each or 24 g total)
Grains & Dairy
- 1.5 cups cooked brown rice (210 g)
- 2 Tbsp good grated parmesan (14 g)
Other
- Zest and juice from one lemon (25 g juice)
- ¼-½ tsp kosher salt, more to taste
- Cracked pepper, to taste
- Olive oil spray (for cooking)
Instructions
- Prepare the Asparagus: Heat a heavy-bottomed pan over high heat and spray with olive oil. Trim tough ends from the asparagus and chop into one-inch pieces (225 g).
- Cook the Asparagus: Add the chopped asparagus to the hot pan along with a good pinch of kosher salt and cracked pepper. Cook for just two minutes, stirring a few times until the asparagus is bright green and tender-crisp.
- Add Peas: Add the frozen peas to the asparagus in the pan. Toss everything for about 30 seconds to warm the peas and combine flavors. Turn off the heat once peas are thawed and warmed through.
- Combine in Bowl: Transfer the asparagus and peas mixture into a large bowl.
- Add Remaining Ingredients: Add the cooked brown rice, sliced radishes, fresh chopped herbs (basil, mint, and parsley), and grated parmesan to the bowl. Toss everything together until well mixed.
- Dress the Salad: Zest the lemon directly into the bowl. Then juice the lemon, catching any seeds, and add the juice to the salad. Season with additional kosher salt and plenty of cracked pepper to taste.
- Taste and Serve: Taste the salad and adjust the seasoning as needed. Serve immediately as a fresh, flavorful side dish or add cooked chicken or extra greens to make it a heartier meal.
Notes
- Use fresh herbs like basil, mint, and parsley to enhance the salad’s brightness.
- Cooked brown rice can be prepared ahead to save time.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- Adjust lemon juice and salt to your taste preferences.
- Adding cooked chicken or greens can transform this side salad into a full meal.
