Need a spring/summer salad recipe that is FULL of flavor? Look no further! I saw this recipe originally on Food Network and upon first glance, I thought it was going to be weird. I had never seen these flavors together before but I wanted to use up some fresh mint leaves so I gave it a try. My version turned out quite a bit different from the original so you can compare the two and see which you like more. Spoiler: mine requires less work (peeling asparagus into ribbons was a total fail). I skipped the fried eggs. It seemed unnecessary on top of the salmon and everything else going on in the salad.
Spring Mint, Asparagus & Pistachio Salad
Serves 4 total or 2 with leftovers
Ingredients
1/2 cup roasted pistachios, chopped
1 cup fresh mint leaves, roughly chopped,
2 cups frozen sweet peas, thawed
2 cups asparagus, chopped into 1 inch pieces (approximately)
2 cups spinach and arugula mix
1/4 cup crumbled feta (add more as desired)
1 lemon, zested and juiced
3 tablespoons olive oil
Meal prepped or freshly baked salmon (optional)
- Balsamic Glaze
1/2 cup balsamic vinegar
1 tablespoon sugar
Directions
- Add all salad ingredients to a big bowl and mix thoroughly
- If topping with salmon, prepare the salmon however you prefer. I typically bake mine in the oven at 425 until fully cooked. This salad is great even without salmon though.
- Top with balsamic glaze
- For Balsamic Glaze
- Add balsamic and sugar to a saucepan over medium to high heat
- Gently stir to combine ingredients evenly
- Keep temperature at medium to high until balsamic starts to boil
- Reduce temperature to medium/low once boiling
- Simmer for a few minutes until a sauce starts to form. Keep the sauce loose because it will thicken as it cools. Do NOT overcook or it will turn into balsamic candy…unless that appeals to you.
