Green Salad with Asparagus & Peas (Salat med Asparges og rter)

Green Salad with Asparagus & Peas (Salat med Asparges og rter)

3 Reviews
From: EatingWell Magazine, May/June 2008

Here's a salad where we've combined two stars of the spring garden, asparagus and peas. Since the asparagus goes into the mix raw, you'll want to look for the freshest, most tender spears you can find and slice them into very thin rounds.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 teaspoons freshly grated lemon zest
  • ¼ cup lemon juice
  • ¼ cup canola oil, or extra-virgin olive oil
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 heads Boston or Bibb lettuce, torn into bite-size pieces
  • 2 cups very thinly sliced fresh asparagus, (about 1 bunch)
  • 2 cups shelled fresh peas, (about 3 pounds unshelled)
  • 1 pint grape or cherry tomatoes, halved
  • 2 tablespoons minced fresh chives, or scallion greens


  • Active

  • Ready In

  1. Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 113 calories; 7 g fat(1 g sat); 3 g fiber; 10 g carbohydrates; 3 g protein; 75 mcg folate; 0 mg cholesterol; 5 g sugars; 1 g added sugars; 2,170 IU vitamin A; 27 mg vitamin C; 36 mg calcium; 2 mg iron; 152 mg sodium; 339 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (43% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1½ fat

Reviews 3

November 23, 2011
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By: Neng
Best salad This is the best salad i've ever had, will make it again and again Pros: Healthy and freshy
June 07, 2011
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By: Vetta06
Skeptical but so much better than I imagined! A must try! I must say I didn't think this recipe was worth trying but I am glad I did. I love it only for one small thing I don't; and that is Asparagus. The salad is great though without that. I just don't like asparagus. I ate it though!
April 11, 2010
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By: EatingWell User
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