Rating: 4 stars
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You can assemble this super green salad the day before you plan to serve it, but toss in the lemon juice, salt, and cheese just before serving to keep it crisp, as intended.

Recipe by Health May 2016


Credit: Jennifer Causey

Recipe Summary

25 mins
25 mins
Serves: 8


Ingredient Checklist


Instructions Checklist
  • Bring 6 cups water to a boil in a large pot; add 1 tablespoon salt. Have ready a bowl of ice water.

  • Trim tough ends from asparagus. Cut 1 bunch diagonally into 2-inch pieces. Shave stalks of remaining asparagus with a vegetable peeler. Add diagonally cut asparagus, edamame and peas to boiling water; cook for 4 minutes. Plunge vegetables into ice water to stop the cooking process; drain well.

  • Process oil, almonds, garlic and lemon zest in a blender until smooth. Add herbs and process until smooth.

  • Place dressing, shaved asparagus, cooked asparagus mixture, lemon juice and 1/2 teaspoon salt in a bowl; toss to coat. Top with Manchego.

Nutrition Facts

226 calories; fat 18g; saturated fat 4g; protein 8g; carbohydrates 10g; fiber 5g; cholesterol 8mg; iron 4mg; sodium 314mg; calcium 160mg.