Asparagus, Snap Pea & Mozzarella Salad with Mint & Almonds

Asparagus, Snap Pea & Mozzarella Salad

with Mint & Almonds

20 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. This vibrant spring salad combines verdant veggies with creamy mozzarella and crisp radishes dressed with tangy vinegar and fresh mint.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    270 Cals (est.)
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Asparagus, Snap Pea & Mozzarella Salad with Mint & Almonds
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How To: Hold a Chef's Knife
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step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and thinly slice the shallot. Pull off and discard the tough string that runs the length of each snap pea pod. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Pick the mint leaves off the stems. In a large bowl, combine the sliced radishes, vinegar, and half the mint leaves (tearing just before adding); season with salt and pepper.

2 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot, prepared peas, and halved asparagus. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to the bowl of dressed radishes; drizzle with olive oil and stir to combine. Taste, season with salt and pepper if desired. Serve the finished vegetables topped with the mozzarella (tearing into small pieces before adding). Garnish with the almonds and remaining mint leaves (tearing just before adding). Enjoy!

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Asparagus, Snap Pea & Mozzarella Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and thinly slice the shallot. Pull off and discard the tough string that runs the length of each snap pea pod. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Pick the mint leaves off the stems. In a large bowl, combine the sliced radishes, vinegar, and half the mint leaves (tearing just before adding); season with salt and pepper.

2 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot, prepared peas, and halved asparagus. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to the bowl of dressed radishes; drizzle with olive oil and stir to combine. Taste, season with salt and pepper if desired. Serve the finished vegetables topped with the mozzarella (tearing into small pieces before adding). Garnish with the almonds and remaining mint leaves (tearing just before adding). Enjoy!

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