Fava Bean Asparagus and Arugula Salad
Brighten up your table with this vibrant Fava Bean, Asparagus, and Arugula Salad, a celebration of fresh, seasonal produce that's as nutritious as it is delicious. This refreshing spring salad combines tender blanched asparagus and buttery fava beans with peppery arugula, while fresh mint adds a fragrant twist. Tossed in a zesty homemade dressing of olive oil, lemon juice, honey, and Dijon mustard, and finished with delicate shavings of Parmesan cheese, this salad offers a perfect balance of flavors and textures. Ready in just 25 minutes, it's an elegant yet simple option for lunch, brunch, or as a side dish at your next gathering. Ideal for highlighting spring vegetables, this recipe is a must-try for fans of fresh, wholesome dishes.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Fava beans (fresh or frozen)
- 1 bunch Asparagus
- 4 cups Arugula
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 0.25 cup Parmesan cheese (shaved)
- 2 tablespoons Mint leaves (fresh, chopped)
Instructions
Bring a medium pot of water to boil and prepare an ice bath in a large bowl.
If using fresh fava beans, remove them from their pods. Blanch the beans in the boiling water for 1-2 minutes, then transfer them immediately to the ice bath to stop the cooking. Once cooled, gently squeeze the beans out of their skins and set aside.
Trim the woody ends of the asparagus and cut the spears into 2-inch pieces. Blanch the asparagus in the boiling water for 1 minute, then transfer to the ice bath. Drain and set aside.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
In a large salad bowl, combine the arugula, fava beans, asparagus, and chopped mint leaves.
Drizzle the dressing over the salad and toss to coat evenly.
Top the salad with shaved Parmesan cheese for a finishing touch.
Serve immediately and enjoy this light, refreshing spring salad.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.7 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
