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A bowl with red peppers, mushrooms, and pea pods topped with sesame seeds
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Snow Pea, Mushroom, Asparagus, & Red Pepper Salad

This Snow Pea, Mushroom, Asparagus, & Red Pepper Salad is a crunchy and fresh side to serve at your next summer cookout! Raw and blanched vegetables are marinated in a super simple and light vinaigrette, leaving the veg slightly softened. This salad gets better as it sits - so feel free to make in advance. Simple, fresh, and delicious!
Prep Time5 minutes
Cook Time4 minutes
Total Time9 minutes
Course: Salads, Sides
Servings: 6 servings

Ingredients

  • 1/2 lb fresh snow pea pods
  • 1 lb asparagus, trimmed, cut in to 1/2 inch pieces
  • 1 red bell pepper, thinly sliced on a mandolin
  • 8 oz fresh mushrooms, sliced
  • 2 Tbsp white sesame seeds

For the dressing:

  • 1/3 cup grapeseed, canola, or vegetable oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp lemon juice
  • 1 clove garlic minced
  • 1/2 tsp salt
  • Sprinkle sugar

Instructions

  • Bring a large pot of water to a simmer. Add salt to season.
  • Add fresh snap peas, cooking for just 1 minute, and immediately transferring to a bowl of ice water.
  • Add trimmed asparagus, and cooke for 3 minutes. Transfer to same bowl of ice water to chill. Strain water, set aside.
  • In the bottom of a large bowl, combine all ingredients for the dressing, whisking to combine. Add red bell pepper, mushrooms, along with snow peas and asparagus. Toss to combine.
  • Sprinkle with sesame seeds, and allow to chill before serving.