The Best Recipes for Asparagus, Snow Pea, and Radish Salad

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Asparagus, Snow Pea, and Radish Salad

"This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!"

Ingredients :

1 1/4 pounds asparagus, trimmed and cut diagonally into 1-inch pieces
1/2 pound snow peas, ends and strings removed, cut diagonally into 1-inch pieces
15 small radishes, trimmed and thinly sliced
3 scallions, thinly sliced
1/4 cup fresh snipped dill
3 tablespoons canola oil
1 teaspoon white sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice, or more to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H12M

Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

Notes :

Some or all of the green asparagus can be substituted with white asparagus, if desired.
Salad can be set aside in refrigerator instead of at room temperature to allow flavors to blend, if desired, by refrigerating for at least 3 hours and letting stand at room temperature for 30 minutes before serving.

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