Pea & Asparagus Salad

This salad is both great for a quick dinner or for a pack lunch to take with you. I always like to mix cooked with raw in my salads as I think it makes it extra special and brings all the flavours up. Stir-fry is always a quick and delicious way to give some warmth to the salad with a splash of tahini and lemon juice at the end, makes the vegetables really creamy and tasty. You don’t need to use the same exact vegetables that I did and instead you can use this recipe as an inspiration and ideas on how to combine and dress the vegetables for your salads.

Serves 1 person


  • 100g Asparagus
  • 5-6 Small mushrooms
  • 1/2cup (75g) peas
  • 1/2 avocado
  • Handfull cherry tomatoes
  • Green leaves
  • Juice 1/2 lemon
  • 1tbsp Tahini
  • 2tbsp Olive Oil
  • Salt & Pepper
  • Chilly flakes (optional)


  1. Start by stir-frying the asparagus in 1 tablespoon of olive oil for a couple of minutes at high temperature and then add the mushrooms sliced in half, sprinkle some salt and pepper and chilly flakes if you like. Stir-fry for around 4 minutes till both asparagus and mushrooms get a nice grilled colour.
  2. Add the peas, the juice of 1/2 a lemon, reduce the heat to a medium temperature and stir-fry everything till the peas also gain some colour. Turn it off, add 1 tablespoon of tahini and mix well. Set aside
  3. Prepare all the other fresh vegetables (cherry tomatoes, avocado and green leaves) and add to a bowl. Season with 1 tablespoon of olive oil, salt and pepper. Mix with the stir-fried veggies and enjoy 🙂

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