Fiddlehead, Pea & Asparagus Salad with Mint Vinaigrette


  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2022



In large saucepan of boiling salted water, blanch peas until tender, 1 to 4 minutes. Using slotted spoon, transfer to large bowl of ice water; set aside.

In same saucepan, blanch asparagus until tender-crisp, about 3 minutes. Using slotted spoon, add to ice bath. 

In same saucepan, blanch fiddleheads for 5 minutes. Drain and add to ice bath. 

Drain vegetables and pat dry. Halve asparagus pieces lengthwise. 

In large bowl, whisk oil, lemon juice, sugar, salt and pepper; stir in mint. Add vegetable mixture; toss to combine. Sprinkle with goat cheese. 

Nutritional facts PER SERVING

  • Fibre 4 g
  • Sodium 437 mg
  • Protein 9 g
  • Calories 188
  • Total fat 13 g
  • Cholesterol 4 mg
  • Saturated fat 3 g
  • Total carbohydrate 13 g
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Lunch & Dinner

Fiddlehead, Pea & Asparagus Salad with Mint Vinaigrette