Spring Caprese Salad

A unique update to traditional caprese salad, this spring vegetable caprese uses asparagus and fresh mozzarella. #springrecipes #capresesalad #salad #migrainediet

5 from 3 votes

This tomato-free version of Caprese Salad uses spring vegetables to replace the traditional tomatoes. With fresh mozzarella and good olive oil, it's light, bright, and delicious.

Prep Time15

Cook Time3

Total Time18

Course: Salad

Cuisine: American, Italian, Vegetarian

Diet: Gluten Free, Low Salt, Vegetarian

Servings: people

Calories: 170kcal

Author: Alicia

Ingredients

1 ½ cups arugula or mixed greens
½ cup fresh shelled English peas
1 cup fresh asparagus
1 tablespoon fresh basil
2 teaspoon fresh oregano
1 teaspoon fresh mint
8 oz fresh mozzarella
GOOD olive oil
fresh ground cracked pepper and fleur de sel or sea salt

US Customary - Metric

Instructions

Fill a large pot or pan with water and place over high heat to boil. Also prepare a bowl full of ice for later. Meanwhile trim your asparagus. A good tip is to bend the asparagus while holding on to both tips until it breaks in half. Where it breaks in half is where you should trim and discard the ends. Then cut the asparagus stalk into 2-3 inch pieces. Place the stalks in a bowl of water to let the sediment settle to the bottom and rinse thoroughly. Remove the mozzarella and cut into ½ inch thick pieces arranged on a plate.
Once the water comes to a boil, add asparagus. Boil for 2-3 minutes (the lower end for thin spears). They should soften, but still be crispy. Check after 1 minute to make sure you're on track. Once done, use a slotted spoon to remove the asparagus pieces and immediately drop into the ice water bowl to stop the cooking.
Keep the water boiling and add the peas or green beans. Again, cook these for 2-3 minutes then remove and put in the ice water. Drain the veggies and pat dry.
Top the mozzarella with peas and asparagus, fresh herbs, and greens. Add a drizzle of olive oil, freshly cracked black pepper, and salt. You can serve immediately or if you plan to serve later, wait to add the olive oil, salt, and pepper. Cover and place in the fridge till ready.

Notes

I used a combination of arugula and baby romaine for the greens.
Use shelled fresh peas, not frozen. These were found at Trader Joe's.
Because the ingredients for this are not covered in a balsamic vinegar, they need to be fresh and really good quality. This allows the natural flavor of the vegetables to shine through!

Nutrition