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Lemony Spring Salad with Asparagus, Pistachios, Buffalo Mozzarella & Mint
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Lemony Spring Salad with Asparagus, Pistachios, Buffalo Mozzarella & Mint

25 minPara 2Nutri-Score B€€
de @entertaner_7 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • green asparagus (woody ends trimmed, cut into bite-sized pieces)Frutas y verduras250 g
  • olive oil (good quality, for sautéing and dressing)Despensa60 ml
  • white wine (for deglazing (optional))Bebidas30 ml
  • mini cucumbers (thinly sliced)Frutas y verduras2 piezas
  • mint (sprigs, leaves picked)Frutas y verduras2 piezas
  • peas (blanched)Frutas y verduras75 g
  • kiwi (peeled and diced)Frutas y verduras1 pieza
  • buffalo mozzarella (drained)Lácteos1 pieza
  • roasted pistachios (roughly chopped)Frutos secos y semillas40 g
  • flaky sea salt (to taste)Especias3 g
  • shallot (small, finely diced (brunoise))Frutas y verduras1 pieza
  • lemon juice (juice of half a lemon)Frutas y verduras25 ml
  • Dijon mustardDespensa8 ml
  • honeyDespensa7 ml
  • black pepper (freshly ground)Especias1 g

por ración

Nutrición

423kcal

Carbohidratos
23 g
Proteínas
14 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Varillas
  • Cazo

paso a paso

Preparación

  1. Prepare and sauté the asparagus

    • Trim the woody ends off the asparagus and cut into bite-sized pieces.
    • Sauté in a hot pan with a little olive oil for 2–3 minutes, until just tender.
    • Optionally deglaze the pan with the white wine, then set the asparagus aside to cool.
    Paso 1

  2. Blanch the peas

    • Blanch the peas briefly in boiling water, then drain and cool.
    Paso 2

  3. Make the dressing

    • Whisk together the olive oil, diced shallot, lemon juice, Dijon mustard, honey, salt and black pepper in a small bowl, or shake in a jar until emulsified.
    Paso 3

  4. Assemble the salad

    • In a large bowl, combine the cooled asparagus, cucumber slices, diced kiwi, mint leaves, blanched peas and roasted pistachios.
    • Drizzle with the dressing and toss gently to combine.
    Paso 4

  5. Plate and serve

    • Plate the salad and top with the buffalo mozzarella, tearing it open to reveal the creamy center.
    • Finish with a drizzle of the remaining dressing and extra crushed pistachios.
    Paso 5
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