The Instant Pot is used to make a hearty rendition of chicken tortilla soup. Add avocado, pepper jack cheese, fresh cilantro, sour cream, crushed tortilla chips, and hot sauce as garnishes to the soup. Perfect for freezing, this
| Prep Time: | 10 mins |
| Cook Time: | 2 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 12 mins |
| Servings: | 6 |
| Yield: | 6 salads |
Ingredients
- 1 ¼ pounds asparagus, trimmed and cut diagonally into 1-inch pieces
- ½ pound snow peas, ends and strings removed, cut diagonally into 1-inch pieces
- 15 small radishes, trimmed and thinly sliced
- 3 scallions, thinly sliced
- ¼ cup fresh snipped dill
- 3 tablespoons canola oil
- 1 teaspoon white sugar
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons freshly squeezed lime juice, or more to taste
Instructions
- Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
- Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
- Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.
- Some or all of the green asparagus can be substituted with white asparagus, if desired.
- Salad can be set aside in refrigerator instead of at room temperature to allow flavors to blend, if desired, by refrigerating for at least 3 hours and letting stand at room temperature for 30 minutes before serving.
Reviews
I didn’t change the recipe, will definitely make again. Be sure to remove the string from the pea!
Made as written except that 15 radishes seemed like overkill so I started with 5 and that was perfect. I recommended starting with 5 radishes and go from there to suit your taste.