Spring Salad

For a complete meal, serve alongside Lamb with Roasted Tomato Gravy and Green Olive Couscous.


  • 1 bunch of asparagus
  • 1 English (seedless) cucumber, cut into half moons
  • 8 large radishes, cut into thin rounds
  • 1 lemon, juiced
  • Extra virgin olive oil (EVOO), for drizzling


In a skillet with a cover, bring 1 inch of water to a boil. Once boiling, add a generous amount of salt to the skillet.

To trim the asparagus, hold a spear with both hands near the end and bend it to snap off the tough end. Use that as a guide as to where to cut the remaining spears.

Simmer the asparagus spears for 3-5 minutes, until just tender. Drain the asparagus and run under cold water. Cut into one-inch pieces on an angle.

Place asparagus in a serving bowl with the cucumber and radishes. Squeeze lemon juice over the salad, drizzle with EVOO and season with salt and freshly ground black pepper.

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