Spring Nourish Bowl

Spring Nourish Bowl

Total Time 20 minutes
Course lunch
Servings 2


For the salad bowl

  • 5-6 spears of asparagus about 125g
  • 50 g radish
  • 150 g frozen peas cooked
  • 2 tbsp chopped mint
  • 250 g cooked quinoa
  • 3 tbsp chopped parsley

For the dressing

  • 5 tbsp vegan yoghurt
  • 30 g parsley/coriander/basil or a mix
  • 10 g about 2 tbsp mint leaves
  • 10 g chives roughly chopped
  • 2 tbsp olive oil
  • Zest and juice of 1/2 lemon
  • 1 tsp garlic granules
  • 1 tsp agave or maple syrup


  • Use a peeler to carefully peel the asparagus into strips. Thinly slice the radish.
  • Mix the cooked peas with the chopped mint and a splash of olive oil. Season with salt and pepper.
  • Add all of the dressing ingredients to a blender or food processor and blend until creamy and mostly smooth. There should still be flecks of herb. Season to taste.
  • Mix the cooked quinoa with the chopped parsley and season with salt and pepper.
  • Add everything to a bowl, drizzle over the dressing and enjoy!
Keyword radish, salad, watercress

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