Ingredients
8 cups water 8 ounces fresh asparagus, cut into 1-inch pieces (about 1 1/2 cups) 1 cup frozen green peas (about 5 oz.) 3/4 teaspoon kosher salt, divided 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh chives 1 (3-oz.) goat cheese log 1 teaspoon lime zest 2 tablespoons fresh lime juice 1 teaspoon whole-grain mustard 1 teaspoon honey 1 teaspoon finely chopped fresh mint 1/4 teaspoon black pepper 2 1/2 tablespoons olive oil 6 ounces fresh baby spinach 1 cup thinly sliced radishes (about 3 oz.) 1/4 cup roasted unsalted almonds 1 tablespoon fresh mint How to Make It
Step 1
Place a bowl of ice water next to the sink. Bring 8 cups water to a boil in a medium stockpot over high. Add asparagus and peas, and cook until tender, 2 to 3 minutes; drain. Plunge asparagus and peas into ice bath; drain. Transfer to a baking sheet lined with paper towels to dry; sprinkle with 1/4 teaspoon salt.
Step 2
Place a 12-inch square of plastic wrap on a work surface. Sprinkle parsley and chives in the middle of the square. Roll goat cheese in herb mixture to coat, and roll plastic wrap around cheese. Gently roll into a 4-inch-long log. Cut log into 8 (1/2-inch-thick) rounds, cutting through the plastic; discard plastic.
Step 3
Whisk together lime zest, juice, mustard, honey, chopped mint, pepper, and remaining 1/2 teaspoon salt in a medium bowl. Slowly whisk in oil.
Step 4
Toss dressing with spinach; add asparagus, peas, and radishes; top with almonds, cheese, and mint How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
