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Close up of Asian Spring Pea and Asparagus Salad garnished with radishes in a wooden bowl with light blue napkins
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4.50 from 2 votes

Gluten-Free Asian Spring Pea & Asparagus Salad Recipe

Prep Time35 mins
Cook Time2 mins
Total Time37 mins
Course: Salad
Cuisine: Asian
Servings: 6 servings
Calories: 256kcal
Author: Gluten Free & More

Ingredients

For the Pickled Radishes:

For the Salad:

  • Kosher or fine sea salt
  • 1 bunch asparagus , trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons Marukan Organic Rice Vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon gluten-free soy sauce or tamari
  • 1 pound frozen edamame , thawed and at room temperature
  • ½ pound frozen peas , thawed and at room temperature
  • 3 cups baby arugula
  • Freshly ground black pepper
  • ¼ cup shelled, roasted, and salted pistachios, chopped
US Customary - Metric

Instructions

Prepare the pickled radishes:

  • Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil and stir to dissolve sugar and salt. Place radishes in a small bowl. Pour liquid over and let sit at room temperature to cool.

Prepare the salad:

  • Prepare a bowl of ice water. Bring a pot of salted water to a boil. Add the asparagus and blanch for 2 minutes. Drain and submerge completely in the ice water. Drain again and dry with a kitchen towel.
  • In a small jar, combine the oil, vinegar, sesame oil, honey, and soy sauce. Shake well.
  • Place the asparagus in a serving bowl along with the edamame and peas. Add drained radishes. Pour the dressing over and toss to coat. Add the arugula and toss again. Season to taste with salt and pepper. Add the pistachios and serve.

Nutrition

Calories: 256kcal | Carbohydrates: 23g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 653mg | Potassium: 690mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1120IU | Vitamin C: 27mg | Calcium: 102mg | Iron: 4mg