We’re finally ready to emerge from our blankets, and swap soup for salad! Here’s a super simple, healthy, and delicious recipe from one of Nina’s favorite chefs:

Time: 20 mins
Makes:  4 – 8 servings
What you need: Baking sheet, salad bowl

Ingredients :

For the Salad: 

  • 1 bunch of asparagus – fibrous end removed
  • 2 cups of Arugula
  • 1 cucumber
  • 2-3 tablespoons of crumbled feta cheese
  • Green peas
  • Avocado
  • Thinly sliced shallots (optional)

For the Dressing:

  • 1/4 cup fresh lemon juice
  • 1/2 cup good quality extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely minced shallots
  • 1 teaspoon honey
  • Salt and pepper
What to do:

For the Salad: 

  1. Preheat oven to 350°
  2. On a sheet pan drizzle asparagus with some olive oil, a couple of teaspoons of lemon juice, salt and pepper and roast for about 10 minutes.
  3. Meanwhile, using a vegetable peeler, ribboned your cucumber.
  4. Remove the asparagus and dice it.
  5. Blanche sweet peas if using frozen ones.
  6. Slice avocado and shallots (if you’re using them.)
  7. To assemble, start with the arugula, add roasted asparagus and cucumbers. Top it with feta cheese, peas, avocado and shallots.

For the Dressing:

  1. Whisk all ingredients together, drizzle on top, and serve!

Ruby Moreno, born in Colombia and educated in Germany, is a French Culinary Institute trained chef in the Pastry Arts, and now professionally cooks and bakes for families and artisanal shops in Brooklyn and Long Island. 

Tags : healthrecipe

Leave a Comment