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Published 16/03/2026
0:30
Serves 4
Easy

Asparagus, chorizo and pickled red onion salad

This fresh, punchy salad brings together crisp asparagus ribbons, peas and piquant chorizo.

Finished with a sharp dressing and tangy pickled onions, it's light yet full of flavour - a perfectly balanced side dish or main course.

What you'll need...

  • 200g frozen peas
  • 400g asparagus
  • 2 small courgettes
  • 50g pickled red onions
  • 75g chorizo, diced
  • 600g lamb's lettuce

For the dressing

  • 3 tbsp mayonnaise
  • Juice 1/2 lemon
  • 1 small garlic clove, crushed
  • 1 tsp honey

Method

  1. 1. Blanch the peas in boiling water for 2–3 minutes, then drain and set aside. Use a vegetable peeler to shave the asparagus and courgettes into ribbons, place in a bowl, sprinkle over a pinch of fine salt and toss. Leave for 5 minutes to soften slightly.

  2. 2. Drain the pickled onions, reserving the liquid. Spoon 2 tbsp of the liquid into a small bowl and whisk with the dressing ingredients, then season to taste. Fry the chorizo in a small frying pan over a medium heat for about 4 minutes until crisp.

  3. 3. Combine the peas, lamb’s lettuce, asparagus & courgette ribbons, chorizo, and onions in a large bowl. Add any oil from the pan, pour over the dressing and toss gently to coat. Transfer to a platter and serve immediately.

Shop the tools you will need

Secondary image for image of Oak Butchers Block Large 46 cm x 36 cm x 4 cm Main image for image of Oak Butchers Block Large 46 cm x 36 cm x 4 cm

£149.00

Secondary image for image of Ash Wood Salad Bowl Clay 28cm Main image for image of Ash Wood Salad Bowl Clay 28cm

£45.00

Secondary image for image of Amalfi Stoneware Serving Platter Blue 46 x 31cm Main image for image of Amalfi Stoneware Serving Platter Blue 46 x 31cm

£30.00

Secondary image for image of Professional Stainless Steel Frying Pan Uncoated 28cm Main image for image of Professional Stainless Steel Frying Pan Uncoated 28cm

£55.00

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