Asparagus, snow pea & tomato salad with ginger dressing

    17 mins

    This salad is an excellent source of folate, beta carotene and vitamin C, key nutrients for fighting cancer and heart disease.

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    Serves: 6 

    • 1 tablespoon (15ml) soya sauce
    • 2 teaspoons (10ml) rice vinegar
    • 2 teaspoons (10ml) freshly squeezed lemon juice
    • 1 teaspoon (5ml) sesame oil
    • 3 tablespoons (45ml) vegetable oil
    • 2 spring onions, finely chopped
    • 1 tablespoon finely chopped, peeled fresh ginger
    • 125g snow peas
    • 500g thin asparagus, trimmed
    • 1 head romaine lettuce, cored and separated into leaves
    • 4 roma tomatoes, cut into wedges
    • ¼ cup toasted and coarsely chopped walnuts

    Prep:10min  ›  Cook:7min  ›  Ready in:17min 

    1. For the dressing, whisk soya sauce, rice vinegar, lemon juice and sesame oil in a small bowl. Whisk in vegetable oil, then stir in spring onion and ginger.
    2. Cook the snow peas in a large saucepan of lightly salted boiling water until crisp-tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Rinse under cold running water.
    3. Add asparagus to the boiling water in the saucepan. Cook until crisp-tender, 3 to 4 minutes. Drain in the colander. Rinse under cold running water. Toss snow peas and asparagus in a large bowl with just enough dressing to lightly coat.
    4. Arrange 3 or 4 romaine leaves on each serving plate. Top with snow peas, asparagus and tomato. Garnish with walnuts. Pass remaining dressing separately.

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