Asparagus, snow pea & tomato salad with ginger dressing

Asparagus, snow pea & tomato salad with ginger dressing


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

Lynn Lewis

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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