Recipe

Herbaceous Spring Vegetable Salad with Royal Ready to Heat Garlic & Ghee

Herbaceous Spring Vegetable Salad with Royal Ready to Heat Garlic & Ghee

  • Servings: 4-6
  • Total Time:

Ingredients

  • 2 pouches Royal Garlic and Ghee Rice
  • 1 bunch asparagus, chopped into 1-inch pieces
  • 2 cups shelled English peas
  • 3 scallions, sliced
  • ½ cup fresh dill, chopped
  • ½ cup parsley, chopped
  • ¼ cup sliced almonds
  • ½ cup crumbled feta cheese
  • ⅓ cup olive oil
  • zest from 1 lemon
  • 1/3 cup fresh lemon juice
  • salt, to taste
  • pepper, to taste

Instructions

  1. 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.
  2. Squeeze the Royal Garlic and 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. 
  3. 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.
  4. Toss to combine. Taste and season with salt and pepper if necessary.
  5. Enjoy!