Asparagus, Snap Pea & Mozzarella Salad with Mint & Almonds

Asparagus, Snap Pea & Mozzarella Salad

with Mint & Almonds

20 MIN
$10.99 Serves 2-4
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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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ingredients
Asparagus, Snap Pea & Mozzarella Salad with Mint & Almonds
Title
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tips & techniques
How To: Hold a Chef's Knife
Almonds
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!

Tips from Home Chefs

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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