Description
Fresh spring salad featuring asparagus, peas, radishes, and feta cheese tossed in a zesty basil-lemon vinaigrette. This colorful dish is ready quickly.
Ingredients
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- ½ cup fresh or frozen peas, thawed
- 4 cups mixed spring greens (arugula, butter lettuce, or baby spinach)
- 3 radishes, thinly sliced
- ½ avocado, diced
- ½ cup crumbled feta cheese
- ¼ cup chopped toasted pistachios or almonds
- ½ cup roasted chickpeas
- Fresh herbs for garnish (basil, mint, and/or chives)
- Sea salt and black pepper to taste
- ¼ cup fresh basil leaves (for dressing)
- 1 small garlic clove (for dressing)
- 1 tablespoon lemon juice (for dressing)
- ½ teaspoon lemon zest (for dressing)
- 1 tablespoon white wine vinegar (for dressing)
- 2 tablespoons olive oil (for dressing)
- ¼ teaspoon sea salt (for dressing)
Instructions
- Bring a pot of salted water to a boil. Prepare a bowl of ice water.
- Blanch asparagus for 1 minute until bright green and crisp-tender.
- Transfer asparagus immediately to the ice bath for 1 minute, then drain and pat dry.
- In a food processor or blender, combine basil, garlic, lemon juice, lemon zest, vinegar, olive oil, and salt. Blend until smooth to make the dressing.
- In a large bowl, combine the blanched asparagus and peas. Add half of the dressing and toss to coat. Season with salt and pepper.
- Arrange salad greens on a large platter.
- Layer the dressed asparagus mixture, radishes, avocado, feta, pistachios, and chickpeas on top of the greens.
- Drizzle with the remaining dressing and garnish with fresh herbs.
- Serve immediately.
Notes
- Add pickled onions for an extra flavor element.
- Substitute feta cheese with soft goat cheese if desired.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Assembling
- Cuisine: American