Spring Green Charred Salad
A delightful blend of spring veggies. Asparagus and peas along with scallions get roasted in the oven and slightly browned then tossed with fresh arugula and lemon juice for a bright and flavorful salad.
Ingredients
- 1 bunch of asparagus cut into 1" pieces
- 1 C frozen green peas
- 1 bunch of green onions cut into 1" pieces
- 4 TBSP olive oil
- sea salt and black pepper
- 5 oz baby arugula
- 2 tbsp chopped mint
- 2 tbsp chopped basil
- juice of 2 lemons about 1/4 C
- 1/2 C freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees.
- On a sheet pan toss the asparagus, peas, and green onions with 1 tbsp olive oil and sprinkle with salt and fresh pepper.
- Roast for about 15 minutes or until the vegetables just begin to brown.
- Toss the warm vegetable in a bowl with the arugula, mint and basil.
- Sprinkle the 3 tbsp olive oil and lemon juice over the top. Toss in the Parmesan cheese.
- Serve warm or at room temperature.