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

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

25 minServes 2Nutri-Score B€€
from @entertaner_7 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • green asparagus (woody ends trimmed, cut into bite-sized pieces)Produce250 g
  • olive oil (good quality, for sautéing and dressing)Pantry60 ml
  • white wine (for deglazing (optional))Beverages30 ml
  • mini cucumbers (thinly sliced)Produce2 pieces
  • mint (sprigs, leaves picked)Produce2 pieces
  • peas (blanched)Produce75 g
  • kiwi (peeled and diced)Produce1 piece
  • buffalo mozzarella (drained)Dairy1 piece
  • roasted pistachios (roughly chopped)Nuts & seeds40 g
  • flaky sea salt (to taste)Spices3 g
  • shallot (small, finely diced (brunoise))Produce1 piece
  • lemon juice (juice of half a lemon)Produce25 ml
  • Dijon mustardPantry8 ml
  • honeyPantry7 ml
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

423kcal

Carbs
23 g
Proteins
14 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Whisk
  • Saucepan

step by step

Method

  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.
    Step 1

  2. Blanch the peas

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