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Spring in a Salad

Updated: May 6

A simple recipe for a spring salad with asparagus, peas, edamame, mint and lemon on a bed of mixed grains. This is absolutely delicious on its own, or works very well with a poached egg on top.


1 cup uncooked grain mix - I used mixed grains but freekeh, farro or even orzo would work.

1 cup frozen peas (120 g)

1 cup frozen shelled edamame (150 g)

1 bunch green asparagus (500 g), or wild asparagus

Finely grated zest from 1 lemon

1 handful fresh mint leaves, thinly sliced

3-4 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice (plus more, if desired)

Chilli flakes

Salt & pepper

2 tbsp toasted pine nuts


Cook grains according to package instructions. Drain and set aside to cool.

In the meantime, bring a large pot of salted water to a boil. Add the asparagus, peas and edamame and blanch for 2-3 minutes. Drain and cool under cold running water. Get rid of any excess water. You can also steam your vegetables.

Place your grains and asparagus mixture in a serving bowl. Grate lemon zest on top, add sliced up mint leaves and toasted pine nuts. Drizzle with olive oil and lemon juice, mix gently to combine. Season with salt and pepper. Add chili flakes if desired.


If you can't find edamame beans, this also works really well with broad beans (fava beans).

You can also steam the vegetables.


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