Asparagus, Snow Pea & Tomato Salad with Ginger Dressing

Asparagus, Snow Pea & Tomato Salad with Ginger Dressing


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This salad is an excellent source of folate, beta carotene and vitamin C, key nutrients for fighting cancer and heart disease.

Lynn Lewis

Serves: 6 

  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon sesame oil
  • 3 tablespoons vegetable oil
  • 2 spring onions, finely chopped
  • 1 tablespoon finely chopped, peeled fresh ginger
  • 125g snow peas
  • 500g thin asparagus, trimmed
  • 1 head cos lettuce, cored and separated into leaves
  • 4 roma tomatoes, cut into wedges
  • 1/4 cup toasted and coarsely chopped walnuts

Preparation:10min  ›  Cook:7min  ›  Ready in:17min 

  1. For the dressing, whisk soy sauce, rice vinegar, lemon juice and sesame oil in a small bowl. Whisk in vegetable oil, then stir in spring onion and ginger.
  2. Cook the snow peas in a large saucepan of lightly salted boiling water until crisp-tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Rinse under cold running water.
  3. Add asparagus to the boiling water in the saucepan. Cook until crisp-tender, 3 to 4 minutes. Drain in the colander. Rinse under cold running water. Toss snow peas and asparagus in a large bowl with just enough dressing to lightly coat.
  4. Arrange 3 or 4 cos leaves on each serving plate. Top with snow peas, asparagus and tomato. Garnish with walnuts. Pass remaining dressing separately.

on the menu

This salad makes a cool first course before grilled chicken and corn on the cob. Serve wedges of chilled watermelon for a refreshing dessert.

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