Ingredients:

  • 5 oz baby spinach
  • 1 bunch thin asparagus spears, trimmed (approx. 450g)
  • 1 cup fresh strawberries, hulled and quartered
  • 0.5 cup peas, thawed
  • 1 ripe avocado, sliced
  • 5 radishes, thinly sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup raw pepitas
  • 0.5 cup fresh mint leaves, torn
  • 3 tbsp extra-virgin olive oil
  • 1.5 tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 0.5 tsp honey
  • 1 tsp poppy seeds
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Bring a medium saucepan of salted water to a boil. Prepare an ice bath in a separate bowl.
  2. Blanch the asparagus spears in boiling water for 2 minutes until tender-crisp. Immediately transfer to the ice bath to stop the cooking process.
  3. Drain the asparagus and pat completely dry with a kitchen towel.
  4. In a small mason jar, combine olive oil, champagne vinegar, Dijon mustard, honey, poppy seeds, salt, and pepper. Shake vigorously until emulsified.
  5. In a large bowl, layer the baby spinach, blanched asparagus, strawberries, peas, avocado, and radishes.
  6. Top with crumbled feta, pepitas, and torn mint. Drizzle with the vinaigrette and toss gently just before serving.