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Tender spring veggies bring bright-green color and tender-crisp texture to this gorgeous salad. Toss them with a zippy lemon vinaigrette and scatter with fresh mint.
What You Get
Sugar snap peas (see note below)
Meyer lemon vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 6 side servings
20 minutes active
20 minutes total
Bring a large pot of salted water to a boil. Trim the asparagus, snapping off any woody ends, and cut the asparagus into bite-size pieces. Trim the sugar snaps, removing any tough strings if necessary, and cut them into bite-size pieces. Pick the mint, toss the stems, and chop the leaves (you should have about 1 cup).
Add the asparagus and sugar snaps to the boiling water and blanch until bright green and tender-crisp, 2 to 3 minutes. (If you receive English peas, shell the peas and cook them until bright green, 1 to 2 minutes.) Drain the vegetables and rinse under cold water until cool.
Transfer the vegetables to a large bowl or platter. Add the mint and pea shoots, drizzle with ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Sprinkle with feta, grind with pepper, and serve.
Note: Depending on seasonal availability, you might receive sugar snap peas, snow peas, or English peas.