Waitrose and Partners
The mixture of lightly cooked and raw veg and various textures makes this a vibrant salad with lots of crunch

Asparagus, pea & mint salad with lamb’s lettuce and lemon and chive dressing

The mixture of lightly cooked and raw veg and various textures makes Elly Curshen's salad vibrant with lots of crunch

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Vegetarian2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook3 mins
  • Total time13 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 230g asparagus, ends trimmed, spears cut into 7.5cm pieces
  • 225g frozen petits pois
  • 250g sugar snap peas, halved diagonally
  • ¼g mint, leaves only (smaller leaves are best)
  • 50g lamb’s lettuce

For the dressing

  • 3 tbsp extra virgin olive oil
  • 1 unwaxed lemon, finely grated zest, plus 2 tbsp juice
  • 1 tsp Dijon mustard
  • 1 tsp clear honey
  • 2 tbsp chives, finely chopped


  1. Steam the asparagus and petits pois for 3-5 minutes, then transfer to iced water to stop cooking and preserve their colour. Drain well and pat dry.

  2. Make the dressing in a jar by adding all the ingredients, then seal and shake hard until well combined.

  3. Add the steamed asparagus, petits pois and raw sugar snaps to a serving bowl. Drizzle with ½ the dressing. At this point you can pause for up to 30 minutes.

  4. Add the mint and season. Toss to combine, add the lamb’s lettuce, toss again and serve immediately, with extra dressing on the side.


Typical values per serving when made using specific products in recipe


756kJ/ 182kcals



Saturated Fat












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