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Spring Salad

10 Sep 2019

By Jade Anstey, Naturopath & Nutritionist

1 bunch Asparagus, cut in half length ways

1 cup fresh peas

1/2 cup edamame, defrosted or fresh

5 radishes, thinly sliced

2 zucchini, peeled/sliced into ribbons

1/2 bunch red leaf lettuce or iced salad greens

Zest of 1 lemon

1/2 cup toasted hazelnuts

Optional: 100g goats cheese or parmigiano


2 tablespoons Olive oil

2 teaspoons Honey

1 tablespoon Lemon juice

Sea salt and ground black pepper to taste

Coat asparagus sprigs with olive oil and roast in a 180°C oven for approximately 5-10 minutes. They should be cooked through but still have a slight bite to them.
In a small bowl whisk together dressing ingredients. Add roasted asparagus and toss to coat.
On a large platter assemble the salad leaves, peas, zucchini ribbons, sliced radish and edamame. Sprinkle with hazelnuts and crumbled goats cheese/parmiagano (optional).
Drizzle lemon dressing over the salad. Garnish with extra lemon slices if desired.

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