Asparagus and Watercress Salad with Thai Flavors
A bright, punchy salad featuring crisp asparagus and peppery watercress in a savory lime dressing.
Why This Recipe Works
Quickly chilling the asparagus in the freezer keeps it snappy and vibrant against the peppery watercress. This salad delivers a punchy balance of heat, salt, and acid using a vegetarian-friendly dressing.
Instructions
Whisk the lime juice, fish sauce substitute, water, sugar, garlic, and jalapeño in a large bowl until the sugar is dissolved. Add the carrots and toss to coat, then let them sit to soften slightly while you cook the asparagus.
Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the asparagus and cook, stirring occasionally, until tender-crisp and bright green, 3 to 5 minutes.
Transfer the asparagus to a large plate and spread into a single layer. Place in the freezer for 5 minutes until well chilled; this step prevents the heat from wilting the delicate watercress.
Add the chilled asparagus, watercress, and mint to the bowl with the dressing and carrots. Toss gently until evenly coated, then serve immediately topped with the chopped peanuts.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served fresh; watercress will wilt if stored once dressed.
Can I make this ahead of time?
The dressing can be made up to 24 hours in advance, but the salad should be assembled just before serving.
