July 28, 2021

Raw Spring Salad With Asparagus, Snap Peas & Radishes

Recipe: Trish Magwood

Try this Raw Spring Salad With Asparagus, Snap Peas & Radishes from the new cookbook, My New Table, available for pre-order now.

The beauty of this salad is its versatility. Any vegetable that’s tender enough to be shaved can be added to the mix, and then it’s served with a tangy yogurt dressing.



  • 1 bunch asparagus, ends trimmed
  • 1 bunch radishes, ends removed
  • 1⁄2 cup snap peas
  • 1 handful pea shoots
  • 1 handful micro greens


  • 3 tbsp plain yogurt
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp maple syrup


  • 1 bunch chives, finely chopped
  • 1⁄4 cup pepitas, toasted and salted
  • 1⁄4 cup crumbled goat’s cheese


Yield: Serves 4

  1. Using mandoline, chef’s knife or Y-peeler, thinly shave vegetables lengthwise. Place shavings in salad bowl.
  2. In small bowl, whisk together yogurt, olive oil, vinegar and maple syrup. Season with salt and pepper.
  3. Before serving, toss with vinaigrette and add chives, pepitas and goat’s cheese.

Recipes courtesy of and excerpted from My New Table by Trish Magwood. ©2021 Trish Magwood. Photography by Ksenija Hotić. Published by Appetite by Random House, a division of Penguin Random House Canada. Reproduced by arrangement with the Publisher. All rights reserved.