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Asparagus Pea and Feta Salad with Lemon Balm Vinaigrette

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  • Yield: Serves 6


  • 1 bunch asparagus, tough ends removed, sliced in half
  • 2 cups shelled English peas (or can sub frozen green peas)
  • 1/2 cup feta cheese
  • 1/4 cup fresh mint, chopped
  • 1/2 tsp lemon zest
  • 2 tsp lemon balm vinegar
  • 1 1/2 tbsp olive oil
  • salt and pepper to taste


  1. Bring salted water to boil in a large saucepan. Blanch peas for 1 minute and using a slotted spoon, transfer to an ice bath. Remove peas from ice bath and set aside.
  2. Boil asparagus for a few minutes until tender and transfer to the ice bath. Remove asparagus and set aside.
  3. In a bowl, combine asparagus, peas, mint, lemon zest, olive oil, lemon balm vinegar. Season with salt and pepper to taste.


To make vegan-friendly, omit feta cheese.