Lemon Asparagus Salad with Snow Peas and Cucumbers


Serves: 6


1 pound asparagus, woody bases snapped off and stalks cut diagonally across each spear in about 2” pieces.

2 cups sugar snap peas, trimmed and cut in half

1 English cucumber or 6 baby cucumbers

3 green onion, chopped

2 Tbsp Flying Olive Sicilian Lemon or Grapefruit Balsamic Vinegar

2 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

1 tsp Dijon mustard

Honey to taste, if desired

¼ cup feta cheese, crumbled

3 Tbsp sliced almonds, toasted


In a large saucepan of boiling water or a steamer, cook the asparagus and the sugar snap peas for 3 minutes or until the vegetables are crisp-tender. Drain the vegetables and place in ice water for 3 minutes. Drain well. Place the veggies in a large bowl.

Using a vegetable peeler, slice the cucumber into long ribbons. Add to the vegetables in the bowl. Stir in green onions.

In a small bowl or jar with a lid, whisk or shake together the Flying Olive Balsamic Vinegar of Choice and Lemon Extra Virgin Olive Oil. Add the mustard. Continue whisking or shaking until the dressing is well blended. Taste and add honey, if needed. Right before serving, add ½ the dressing to the veggies and toss gently. Add more dressing as desired. Sprinkle with feta cheese crumbles and the toasted almonds.

Submitted by Barb L.