A vibrant and fresh salad featuring a medley of green vegetables, perfect for a light and healthy meal.
Trim the woody ends off the asparagus and cut them into equal lengths.
Cutting the asparagus into uniform pieces ensures even cooking.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the flavor of the vegetables.
Cook the asparagus, sugar snap peas, snow peas, and peas in the boiling water for 2 minutes, then transfer them to a bowl of ice water to cool.
Cooling the vegetables in ice water stops the cooking process and keeps them crisp.
Drain the vegetables and pat them dry.
Dry vegetables thoroughly to prevent the salad from becoming watery.
Combine the rocket and celery with the blanched vegetables in a salad bowl.
Mixing the greens gently prevents bruising.
Whisk together the garlic, olive oil, vinegar, and mustard in a small bowl.
Whisking the dressing thoroughly ensures a smooth and well-combined mixture.
Pour the dressing over the salad and toss to coat evenly.
Toss the salad gently to avoid crushing the vegetables.
Serve the salad immediately and enjoy.
Serving the salad fresh ensures the best texture and flavor.
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