Asparagus, Ricotta & Pea Salad

1912 asparagus ricotta and pea salad

A vibrant salad showcasing fresh, seasonal produce. Serve as a side or light lunch.


  • 1/2 cup organic frozen peas
  • 1 baby cos lettuce, leaves separated, washed
  • 1 bunch asparagus, peeled into ribbons
  • 1/2 cup mint leaves
  • 125g strawberries, hulled, halved
  • 1/3 cup olive oil
  • 1 lemon, juiced
  • 100g fresh ricotta
  • 1/3 cup natural sliced almonds, toasted
View Method Asparagus, Ricotta & Pea Salad


  1. Place peas into a bowl and cover with boiling water. Leave for 1 minute then drain and refresh in iced water to cool. Drain well and set aside.
  2. Add peas to a large bowl with lettuce, asparagus, mint and strawberries.
  3. To make the dressing, whisk oil and lemon juice together in a small bowl. Season.
  4. Pour dressing over salad and toss gently to combine. Dollop over ricotta and scatter over almonds. Serve.

Handy Tips

Wash strawberries before removing the leafy tops to stop the water being absorbed into the fruit.

View Ingredients Asparagus, Ricotta & Pea Salad
View Method Asparagus, Ricotta & Pea Salad
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