It’s hard to go wrong with flavor combinations when you pair things that come into season together, like early spring’s pea shoots and asparagus bolstered with the last of winter’s citrus. This salad is spring green on a plate, with a delightful mix of flavors and textures — acidic citrus, bright mint, sweet peas, crunchy nuts, tender asparagus — that elevate it beyond an everyday salad.
The fruits and vegetables require a bit of prep; sink into the meditative rhythms of peeling and chopping for some personal time, and then celebrate your labors by sharing the bounty with loved ones. Add some toasted crusty bread smeared with goat cheese and sprinkled with more chopped nuts or a piece of pan-seared fish with additional citrus squeezed over it to round out your meal.
Serves four as a side dish