Crisp asparagus ribbons, snap peas, and creamy avocado come together in this light yet satisfying salad. A drizzle of fruity balsamic and rich olive oil enhances every bite, while shaved parmesan and crunchy pistachios add the perfect finishing touch. Simple, vibrant, and absolutely delicious!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 2 Bunches Large Asparagus Spears
- 20 Snap Peas, halved
- ¼ cup Frantoia Extra Virgin Olive Oil
- 2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
- 1 tsp Black Garlic Infused Sea Salt
- 2 tsp Dijon Mustard
- 2 Avocados, diced
- ½ cup Shaved Parmesan
- ¼ cup Pistachios, chopped
Directions
- Cut the woody ends of the asparagus, then take a peeler and carefully shave the asparagus. Split the snap peas in half lengthwise so that the peas are still attached to the pod.
- In a bowl combine the Frantoia Sicilian Extra Virgin Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, Black Garlic Infused Sea Salt, and Dijon mustard, whisking until emulsified.
- Toss the asparagus with half the dressing, then top the salad with snap peas, avocado, parmesan, and pistachios. Drizzle with remaining dressing and enjoy!
