Spring market salad
Prep time
Cook time
Total time
Serves: 4 servings
  • 4 cups mixed greens, arugula, spinach, mustard, baby kale
  • 8 ounces sugar snap peas, trimmed, strings removed
  • 1 bunch asparagus
  • ¼ cup thinly sliced radishes
  • ¼ cup fresh mint
  • 4 hard-boiled eggs
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • flaky sea salt
  • fresh ground pepper
  1. Heavily salt a medium pan of water and bring to a boil. Prepare an ice bath by filling a large bowl with 2 cups of ice cubes and filling with cold water.
  2. Trim the snap peas and asparagus. Remove the strings from the peas and cut the asparagus into 2-inch pieces.
  3. Once the water comes to a boil add the peas and cook for 30 seconds to one minute. Remove the peas and immediately submerse them in the prepared ice water bath. Let cool and set aside on a paper towel to drain. Repeat the same process with the asparagus.
  4. Cut the snap peas in half lengthwise and add to a large bowl. Add the mixed greens, asparagus, radishes and mint. Add the lemon juice and olive oil to the bowl, season with salt and pepper and toss lightly to combine. Divide the salad between four plates, cut the egg into eighths and place one egg per serving.
Recipe by Scaling Back at https://www.scalingbackblog.com/spring-market-salad/