Log in to your account to save this recipe, or create an account and start building out your cookbook
Cooking 101
The first signs of spring produce are a welcome marking of winter’s end, and their shades of green are so beautiful on the plate. Some say spring vegetables can be a little fussy, but this this salad is here to expel that myth. Besides lightly blanching the asparagus, this salad requires just a little bit of chopping for a restaurant-quality dish that you can impress your friends with.
Chef Tip: Blanching is a great skill to learn, and it’s so simple. Simply bring a pot of salted water to a boil, cook desired vegetables in it until they’re bright green but still crisp (this often just takes a minute) then shock by placing in ice water to stop the cooking and preserve the bright green pigment.
1 bunch asparagus, woody stems removed
3 handfuls of your favorite greens, we’re using arugula
1 handful snap peas, sliced vertically
1 honeycrisp apple, thinly sliced
About 5-7 mint leaves, in ribbons
Olive oil
About 1 tbsp honey
½ cup toasted almonds, chopped
First blanch and shock your asparagus by cooking in salted, boiling water for 1 minute then cooling it down in a bowl of ice water. Chop into 1-inch sized pieces.
In a large bowl, combine greens, snap peas, apple, mint and asparagus. Drizzle with olive oil, then about ¼ pouch of Golden Tahini and a tbsp of honey. Toss and top with toasted almonds.
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Herby Chimichurri and Red Pepper Romesco sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
