Snap Pea, Asparagus and Bocconcini Spring Salad
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Celebrate spring with this crisp, bright, and colorful salad
Ingredients
  • 1 package, (12 oz.) of fresh sugar snap peas, STRING REMOVED and cut diagonally, leaving some whole
  • 1 lb. fresh asparagus cut diagonally but leaving the tips longer
  • a handful of radishes, sliced thin
  • boccocini, ( mozzarella balls) sliced in half ( I used half of a container)
  • Spinach mix, arugula, sturdy mixed greens of your choice Enough to spread and cover a pretty platter
  • Toasted walnuts, pistachio or any nuts of your choice, enough to scatter around
  • DRESSING;
  • 2 Tablespoons lemon juice
  • 3Tablespoons white wine vinegar
  • 1 small garlic clove, grated
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • ½ to ¾ cup of olive oil
  • salt and pepper to taste
  • All the measurements for the dressing is to taste, feel free to add more or less. Same goes with the ingredients above for the salad you can add more cheese, radishes, asparagus, snap peas, this is just a guide line.
Instructions
  1. Bring water to boiling, add salt and blanch your asparagus and snap peas 2-3 minutes only. Then quickly plunge them into ice water. After they have drained spread them out flat onto a kitchen towel and pat dry, they should not be wet when composing your salad.
  2. The dressing should be shaken well in a glass jar until well combined, tasting and adjusting to your liking.
  3. Then compose your salad.
  4. Greens, asparagus, snap peas, radishes, bocconcini, spread out nicely all over, then spoon on the dressing and of course salt and pepper to taste.
  5. Enjoy
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2026/05/snap-pea-asparagus-and-bocconcini-spring-salad.html