Snow Pea, Asparagus & Hazelnut Salad Recipe

WRITTEN BY

SERVES:

2-4 AS A SIDE

Prep Time:

15 MINUTES

Cook Time:

10-12 MINUTES

This is your fridge-raider of a salad - crunchy blanched greens, buttery avocado, and a sharp pink tangle of pickled onions, all piled onto a swoosh of lemony yoghurt. Toasted hazelnuts add the crunch. It’s simple, make-ahead-friendly, and lets that bag of snow peas shine. Pair it with grilled meat or a slab of sourdough and call it dinner.

_INGREDIENTS:

SALAD:

1 bunch asparagus
½ head broccoli
1 bag snow peas
1 avocado, sliced
¼ cup toasted hazelnuts, chopped

PICKLED RED ONIONS:

½ red onion, thinly sliced
¼ cup boiling water
¼ cup red wine vinegar
½ tsp sugar
¼ tsp salt

DRESSING:

¼ cup olive oil
Juice of 1 small lemon
¾ tsp Dijon mustard
Salt and pepper

YOGHURT SAUCE:

120g plain Greek yoghurt
1 Tbsp lemon juice
1 tsp olive oil
Salt and pepper

_{INSTRUCTIONS:}

Make the pickled onions: In a small bowl or jar, combine the sliced red onion with boiling water, red wine vinegar, sugar, and salt. Stir to dissolve, then set aside to cool and pickle while you prep the rest.‍
Prep the greens: Trim the ends from the snow peas and remove the strings along the edges. Chop into bite-sized pieces. Snap or trim the woody ends from the asparagus, then cut into 3–4 cm pieces. Break the broccoli into small florets.‍
Blanch the veg: Bring a large pot of salted water to the boil. Prepare a bowl of ice water. Blanch the broccoli, asparagus, and snow peas for 1 minute, then immediately transfer to the ice bath. Once cool, drain well and pat dry.‍
Toast the hazelnuts: Spread hazelnuts on a baking tray and toast at 180°C for 10–12 minutes, shaking the tray halfway through. If the skins are loose, wrap the nuts in a clean tea towel and rub to remove. Roughly chop.‍
Make the yoghurt sauce: Mix yoghurt, lemon juice, olive oil, salt and pepper in a bowl. Tip: If the yoghurt is too thin, drain it through a sieve lined with muslin or a clean cloth for a few minutes before mixing.‍
Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt and pepper until well combined.‍
Assemble the salad: In a large bowl, combine the blanched greens, drained pickled onions, sliced avocado, and toasted hazelnuts. Pour over the dressing and toss gently. Season to taste.‍
To serve: Spread a generous spoonful of yoghurt sauce onto each plate and pile the salad on top. Serve immediately.