Description
A vibrant salad celebrating spring with a colorful combination of asparagus, peas, and fresh herbs, perfect as a light lunch or side dish.
Ingredients
- 1 bunch asparagus, chopped into 1-inch pieces
- ½ cup frozen peas, thawed
- A few handfuls salad greens
- 2 radishes, thinly sliced
- ½ cup crumbled feta cheese
- ½ avocado, pitted and diced
- ¼ cup chopped toasted pistachios
- ½ cup roasted chickpeas
- Fresh herbs for garnish: basil, mint, and/or chives
- Sea salt and freshly ground pepper
- ¼ cup fresh basil leaves (or a mix of basil and mint leaves)
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil (plus more as desired)
- ¼ teaspoon sea salt
Instructions
- Bring a large pot of salted water to a boil.
- Prepare a bowl of ice water nearby. Blanch the chopped asparagus for about 1 minute until vibrant and tender. Transfer to the ice water to halt cooking, then drain.
- In a food processor, combine basil, garlic, lemon juice, lemon zest, vinegar, olive oil, and salt. Pulse until smooth.
- Add half of the dressing to the bowl with the cooled asparagus and peas. Toss to coat and season with additional salt and pepper if desired.
- On a serving platter, arrange a bed of salad greens. Top with the asparagus and pea mixture, followed by radishes, feta, avocado, pistachios, and chickpeas.
- Drizzle with the remaining dressing, adjust seasoning, and enjoy!
Notes
Consider keeping the dressing separate if storing leftovers to avoid sogginess. Consume within 2-3 days for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Fresh Preparation
- Cuisine: American