Arugula and Asparagus Salad
with Fresh Dill and Shallot Vinaigrette
This fresh and simple side salad is filled with bright green asparagus and snap peas. Tossed in a zippy shallot vinaigrette, its refreshing bite pairs well with any meal!
Tags:
Seasonal
Allergens:
Milk
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ serving 2 people
227 g
Asparagus
7 g
Dill
1 unit(s)
Shallot
56 g
Arugula and Spinach Mix
½ cup
Feta Cheese, crumbled
(Contains Milk)
113 g
Sugar Snap Peas
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Mint
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Calories330 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate15 g
Sugar7 g
Dietary Fiber4 g
Protein9 g
Cholesterol20 mg
Sodium490 mg
Trans Fat0.1 g
Potassium600 mg
Calcium225 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
- Trim and discard the bottom 1-inch from asparagus, then cut into 1-inch pieces.
- Pick mint leaves from stems, then roughly chop.
- Roughly chop dill.
- Peel, then finely chop half the shallot.
- Trim, then halve sugar snap peas.
2
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then asparagus. Cook, stirring often, until tender-crisp, 4-5 min.
- Add sugar snap peas and toss until warmed through, 1 min. Season with salt and pepper. Transfer veggies to a plate.
3
- Add white wine vinegar, chopped shallot, 2 tbsp oil, 1/4 tsp salt and 1/2 tsp sugar to a large bowl. (TIP: We love using olive oil here!) Season with pepper, then whisk to combine.
4
- Add arugula and spinach mix, asparagus, sugar snap peas, mint and dill to the bowl with dressing, then toss to combine.
- Divide asparagus and arugula salad between plates, then sprinkle feta over top.
