Herbaceous Spring Vegetable Salad with Garlic & Ghee Rice
30 Minutes
Contemporary Fusion
Serves: 4-6
Ingredients
Royal® Garlic & Ghee, 2 packs
1 bunch asparagus, chopped into 1-inch pieces
2 cups shelled English peas
3 scallions, sliced
1/2 cup fresh dill, chopped
1/2 cup parsley, chopped
1/4 cup sliced almonds
1/2 cup crumbled feta cheese
1/3 cup olive oil
zest from 1 lemon
1/3 cup fresh lemon juice
salt, to taste
pepper, to taste
Preparation
- Bring a pot of water to a boil. Add the asparagus and cook for 1-2 minutes or until bright green and tender. Remove the asparagus from the pot and submerge in a bowl of ice water until the pieces have cooled completely. Drain the asparagus from the ice water. Repeat this process with the English peas.
- Squeeze the Royal® Garlic & Ghee Rice Pouch to separate the grains. Tear the top to create a small venting hole. Microwave the pouch for 90 seconds. Allow the rice to cool for a few minutes.
- In a large bowl, add in the asparagus, English peas and Royal® Garlic and Ghee Rice, scallions, dill, parsley, almonds, feta cheese , olive oil, lemon zest, and lemon juice.
- Toss to combine. Taste and season with salt and pepper if necessary.
- Enjoy!
