Asparagus & Snap Pea Salad

Making large salads like these are my favorite way to meal prep, you can throw them in with mixed greens or serve alongside any protein. I found it much easier to opt for something healthier when I prep 1-2 of these salads and have handy in the fridge. Plus, they’re easily transportable so great for travel or packing for a lunch.

Check out a few of my other favorite meal prep salads here:

Asian Chicken Salad

Broccoli Bacon Salad

Carrot, Kale & Raisin Salad

Mediterranean Pesto Pasta Salad

Cucumber Onion Salad

INGREDIENTS

  • 2C asparagus, blanched + chopped

  • 1 pepper, chopped

  • 1C snap peas, blanched

  • 1C tomatoes, sliced

  • 1/3C red onion, sliced

  • 1C artichoke hearts, chopped

  • 1 avocado, chopped

  • 1/3C olives, chopped (I used Kalamata and green olives)

  • 3TBS olive oil

  • 1tsp oregano

  • 1 lemon, juice

  • 1/4tsp pepper

  • 1/4tsp sea salt

  • 1C Chili Roasted Chickpeas

  • Feta to taste

  1. Prepare my Chili Roasted Chickpeas and set aside.

  2. Blanch asparagus and peas by brining a large pot of water to a boil. Add veggies for 60 seconds then immediately remove from heat, strain, and place under cold running water or in a large bowl filled with ice water.

  3. In a large mixing bowl, combine veggies, oil, spices, and lemon juice and toss until well coated.

  4. Fold in the chickpeas and top with feta cheese to taste.

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