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
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 on the diagonal. 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. Drain the vegetables and rinse under cold water until cool, to help preserve the color and stop the cooking.
Transfer the vegetable to a large bowl or platter. Add the mint and pea shoots, drizzle with the vinaigrette, season with salt and pepper, and toss to coat. Sprinkle with feta, grind with pepper, and serve.