Description
This Bright Spring Salad is a fresh and vibrant dish featuring tender asparagus, sweet peas, peppery radishes, creamy avocado, and tangy feta cheese. Tossed with a fragrant basil-lemon dressing and topped with crunchy pistachios and roasted chickpeas, this salad is perfect for light lunches or as a colorful side dish in springtime meals.
Ingredients
Salad
- 1 bunch asparagus, tender parts, 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
Dressing
- 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 vinegar
- 2 tablespoons extra-virgin olive oil, plus more as desired
- ¼ teaspoon sea salt
Instructions
- Blanch Asparagus: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the chopped asparagus to the boiling water and blanch for about 1 minute until tender but still bright green. Immediately transfer the asparagus to the ice water to stop the cooking, then drain and let dry.
- Combine Peas and Asparagus: Once dry, place the asparagus back into a bowl and add the thawed peas.
- Make the Dressing: In a food processor, pulse together the fresh basil leaves, garlic clove, lemon juice, lemon zest, vinegar, olive oil, and sea salt until well combined and smooth. Taste and adjust seasoning by adding more salt or olive oil if desired.
- Toss Vegetables with Dressing: Add half of the dressing to the asparagus and pea mixture and toss gently to coat evenly. Season with additional salt and freshly ground pepper to taste.
- Assemble the Salad: Arrange the salad greens on a serving platter. Layer the tossed asparagus and peas on top followed by thinly sliced radishes, crumbled feta cheese, diced avocado, chopped toasted pistachios, roasted chickpeas, and garnish with fresh herbs such as basil, mint or chives.
- Finish and Serve: Drizzle the remaining dressing over the assembled salad. Season again with sea salt and freshly ground pepper to taste. Serve immediately and enjoy this fresh spring salad.
Notes
- Blanching asparagus briefly keeps it vibrant and crisp-tender, preserving its bright color and flavor.
- The roasted chickpeas add a crunchy texture and protein boost to the salad.
- You can substitute pistachios with toasted almonds or walnuts for a different nutty flavor.
- Use fresh lemon juice and zest to brighten the dressing and complement the spring vegetables.
- This salad can be prepared ahead of time, but add avocado just before serving to prevent browning.
