Spring Pea + Asparagus Salad with Bulgur + Almonds
Overview
Full of herbs and fresh green vegetables this is the perfect Spring salad!
The weather is starting to turn in Massachusetts and I couldn’t be happier– because I love spring vegetables, like this wonderfully herby spring pea + asparagus salad with bulgur and toasted almonds!
This salad is far from boring; crunch from toasted almonds, salty parmesan cheese, full of healthy nutrients that taste absolutely delicious with a tangy mustard dressing!
I hope you enjoy it as much as I do- it’s on repeat in my house!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 8 oz fresh peas
- 1 bunch fresh asparagus
- 1/2 cup fresh parsley
- 1/2 cup fresh dill
- 1/2 cup fresh mint
- 1/2 cup fresh bulgur, cooked
- 1/2 cup toasted almonds
- 1-2 large garlic cloves, minced
- 1 large lemon, zested and juiced
- 1.5 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 1/3 cup + 2 tsp extra virgin olive oil
- 4 oz shaved parmesan
- kosher salt, freshly ground black pepper, garlic granules
Method
Cook the bulgur per package directions. Set aside.
Toast the almonds in a small frying pan over low heat. Add a little olive oil, the almonds, a pinch of garlic granules, kosher salt, and a few grinds of black pepper. Toast until golden; a few minutes, and remove from the heat.
Bring a pot of water to a boil. Add kosher salt to the pot and add the peas and asparagus. Cook for 3 minutes, drain, and place in a bowl filled with ice water to stop the cooking process.
Chop all the herbs + lemon zest.
In a small bowl, whisk together the mustards, lemon juice, 1/3 cup olive oil, 1/2 tsp salt, and fresh cracked pepper.
In a large salad bowl, combine salad ingredients; the bulgur, peas, asparagus, herbs, and mustard dressing. Toss until salad ingredients are covered in dressing. Sprinkle with toasted almonds and shaved parmesan cheese. Serve and Enjoy!
Spring Pea + Asparagus Salad with Bulgur + Almonds
Ingredients
- 8 oz fresh peas
- 1 bunch fresh aspragus
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup bulgur, cooked
- 1/2 cup sliced almonds, toasted with olive oil, salt, garlic and pepper
- 1-2 large garlic cloves, minced
- 1 large lemon, zested + juiced
- 1/3 cup extra virgin light olive oilt
- 1.5 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 2 tsp extra virgin olive oil
- 4 oz shaved parmesan
- salt, pepper, garlic granules
Instructions
- Cook bulgur per package directions. Set aside.Toast the almonds in a small frying pan over low heat. Add a little olive oil, the almonds, a pinch of garlic granules, kosher salt, and a few grinds of black pepper. Toast until golden, and remove from the heat.Bring a pot of water to a boil. Add kosher salt to the pot and add your peas and asparagus. Cook for 3 minutes, drain, and place in a bowl filled with ice water to stop the cooking process.In a small bowl, whisk together the mustards, lemon zest, lemon juice, 1/2 tsp salt, and fresh cracked pepper.In a large salad bowl, combine salad ingredients; the bulgur, peas, asparagus, herbs, and mustard dressing. Toss until salad ingredients are covered in dressing. Sprinkle with toasted almonds and shaved parmesan cheese. Serve and Enjoy!