Asparagus, Hazelnut And Mint Salad With Lemon Vinaigrette Recipe

Name: Asparagus, Hazelnut And Mint Salad With Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Lemon zest; 2 tablespoons Lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon Maple syrup; 1/4 teaspoon Sea salt (fine); 1/4 teaspoon Pepper; 1/4 cup Extra virgin olive oil; 1 pound Asparagus, ends trimmed, tips intact and spears cut into 1 inch pieces; 3 cups White quinoa, cooked; 1/3 cup Hazelnuts, cashews or almonds toasted; 1/4 cup Scallions, thinly sliced; 1/4 cup Fresh mint leaves rolled together and thinly sliced, packed; 1 tablespoon Champagne vinegar or rice wine vinegar

Servings: persons

1 tablespoon Lemon zest
2 tablespoons Lemon juice
1 tablespoon Dijon mustard
1 tablespoon Maple syrup
1/4 teaspoon Sea salt (fine)
1/4 teaspoon Pepper
1/4 cup Extra virgin olive oil
1 pound Asparagus, ends trimmed, tips intact and spears cut into 1 inch pieces
3 cups White quinoa, cooked
1/3 cup Hazelnuts, cashews or almonds toasted
1/4 cup Scallions, thinly sliced
1/4 cup Fresh mint leaves rolled together and thinly sliced, packed
1 tablespoon Champagne vinegar or rice wine vinegar

1
Whisk together lemon zest and juice, vinegar, mustard, syrup, salt and pepper. Slowly add olive oil whisking constantly.
2
Bring large saucepan of salted water to boil; cook asparagus 2-4 minutes until crisp-tender. Transfer to ice water with slotted spoon. When cool to touch, drain well and spread on towel to absorb remaining water.
3
Combine asparagus and quinoa in large bowl; toss with about 1/4 c of vinaigrette. Add coursely chopped nuts, scallions and fresh mint.
4
Season with salt and pepper and more vinaigrette to taste.
5
Serve warm or at room temperature. Serves 4-6.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon Lemon zest, 2 tablespoons Lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon Maple syrup, and more.

Yes, Asparagus, Hazelnut And Mint Salad With Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus, Hazelnut And Mint Salad With Lemon Vinaigrette

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