This primavera salad from Mildreds Vegetarian showcases sugar snap peas, asparagus, peas, and a shortcut using thawed frozen edamame. The recipe suggests using store-bought ricotta with lemon zest.
Cook's notes provide guidance on roasting asparagus, cooking sugar snap peas, and adjusting lemon juice in the dressing. The salad is meant to be served with pea shoots or mixed baby greens.
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