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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 minPour 2Nutri-Score B€€
par @entertaner_7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • green asparagus (woody ends trimmed, cut into bite-sized pieces)Fruits et légumes250 g
  • olive oil (good quality, for sautéing and dressing)Épicerie60 ml
  • white wine (for deglazing (optional))Boissons30 ml
  • mini cucumbers (thinly sliced)Fruits et légumes2 morceaux
  • mint (sprigs, leaves picked)Fruits et légumes2 morceaux
  • peas (blanched)Fruits et légumes75 g
  • kiwi (peeled and diced)Fruits et légumes1 morceau
  • buffalo mozzarella (drained)Produits laitiers1 morceau
  • roasted pistachios (roughly chopped)Fruits à coque et graines40 g
  • flaky sea salt (to taste)Épices3 g
  • shallot (small, finely diced (brunoise))Fruits et légumes1 morceau
  • lemon juice (juice of half a lemon)Fruits et légumes25 ml
  • Dijon mustardÉpicerie8 ml
  • honeyÉpicerie7 ml
  • black pepper (freshly ground)Épices1 g

par portion

Nutrition

423kcal

Glucides
23 g
Protéines
14 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • Fouet
  • Casserole

pas à pas

Préparation

  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.
    Étape 1

  2. Blanch the peas

    • Blanch the peas briefly in boiling water, then drain and cool.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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