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Spring Salad of Asparagus, Peas and Chives

Grapeseed oil provides the base for the vinaigrette with a dab of Manuka honey for natural sweetness. A great go-to salad for quick mid-week meals or weekend brunch gatherings.

Nutrition:
Serving size: 1/4 of the recipe
Calories: 164
Fat: 14.2g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 133mg
Potassium: 470mg
Carbohydrates: 9.0g
Fiber: 2.3g
Sugars: 4.1g
Protein: 1.7g

This recipe is high in Vitamins B6, C and iron. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!

Recipe

Spring Salad of Asparagus, Peas and Chives
Soups & Salads
Grapeseed oil provides the base for the vinaigrette with a dab of Manuka honey for natural sweetness. A great go-to salad for quick mid-week meals or weekend brunch gatherings.

Ingredients

2 teaspoons lemon zest
1/4 cup lemon juice
1/4 cup grapeseed oil
1/2 tablespoon manuka honey
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 heads Boston or Bibb lettuce, torn into bite-size pieces
2 cups very thinly sliced fresh asparagus, about 1 bunch
2 cups shelled fresh peas (or substitute fava beans)
1 pint cherry tomatoes, halved
2 tablespoons minced fresh chives

Instructions

Whisk together lemon zest and juice, grapeseed oil, honey, sea salt and pepper in a large salad bowl.
Add lettuce, asparagus, peas, tomatoes and chives; toss to coat.

Serves

8

Preparation Time (hrs/min)

0, 25

Cooking Time (hrs/min)

0, 20

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