Fresh Vibrant Spring Salad

This bright spring salad brings together the season's freshest produce in a vibrant dish that celebrates all the flavors of springtime. The combination of blanched asparagus, sweet peas, peppery radishes, and creamy avocado creates a perfect balance that's both satisfying and refreshing.

I first made this salad for a Mother's Day brunch last spring and it's become my go-to dish whenever I need something impressive yet effortless. The vibrant colors always draw compliments before anyone even takes a bite.

Ingredients

• Fresh asparagus for that quintessential spring flavor and crisp texture
• Frozen peas that add natural sweetness without any prep work
• Peppery radishes for a crisp bite and beautiful color contrast
• Creamy feta cheese that adds the perfect salty richness
• Ripe avocado providing healthy fats and velvety texture
• Toasted pistachios for essential crunch and nutty flavor
• Roasted chickpeas adding protein and substantial texture
• Fresh herbs that brighten the entire dish with aromatic notes
• Homemade herb dressing that ties everything together with zingy freshness

Step-by-Step Instructions

Blanch the Asparagus

Bring a large pot of generously salted water to a rolling boil while preparing an ice bath nearby. Add asparagus pieces to the boiling water for exactly one minute until they turn bright green but remain crisp. Immediately transfer to the ice bath to halt cooking. This quick blanching preserves the vibrant color and perfect texture.

Prepare the Dressing

Combine fresh basil leaves, garlic, lemon juice, lemon zest, white wine vinegar, olive oil and salt in a food processor. Pulse until smooth but still maintaining some texture from the herbs. Taste and adjust seasoning or add more oil if needed for the perfect balance of acidity and richness.

Toss the Vegetables

In a mixing bowl, combine the drained asparagus and thawed peas. Add half the prepared dressing and gently toss until evenly coated. This allows the vegetables to absorb the flavors before assembling the complete salad.

Assemble the Salad

Start with a bed of fresh salad greens on a serving platter. Layer the dressed asparagus and peas mixture over the greens. Artfully arrange the sliced radishes, crumbled feta, diced avocado, toasted pistachios, and roasted chickpeas across the top. Scatter fresh herbs throughout and drizzle the remaining dressing over everything. Finish with a final sprinkle of sea salt and freshly ground pepper.

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The roasted chickpeas are secretly my favorite part of this salad. I discovered their perfect crunchy texture when I accidentally left them in the oven a few minutes longer than planned. Now I make extra batches just to have as snacks throughout the week.

Make-Ahead Tips

This salad can be partially prepared in advance to save time. Blanch the asparagus, make the dressing, and prepare the chickpeas up to two days ahead. Store each component separately in airtight containers in the refrigerator. The dressing flavors actually improve after sitting for a day as the herbs infuse the oil more thoroughly.

Customization Options

Feel free to adapt this salad based on what's available and in season. Sugar snap peas work beautifully in place of or alongside the asparagus. For a dairy-free version, substitute the feta with a tangy plant-based cheese or simply omit it. You can also turn this into a heartier meal by adding quinoa or farro for additional protein and texture.

Serving Suggestions

This versatile salad pairs wonderfully with a simple protein like grilled chicken or salmon for a complete meal. It also makes an impressive addition to a spring brunch spread alongside quiche or frittata. For entertaining, serve it family-style on a large platter to showcase all the beautiful colors and textures.

The Secret to Perfect Blanched Vegetables

The key to perfectly blanched asparagus is timing and temperature contrast. Always ensure your water is at a rolling boil and well-salted before adding vegetables. The ice bath immediately after blanching is absolutely crucial as it stops the cooking process instantly, preserving the bright color and crisp texture that makes this salad special.

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Common Questions

→ Can I prepare this salad in advance?

You can prep components up to 24 hours ahead - blanch the asparagus, make the dressing, and chop ingredients separately. Store everything in separate containers in the refrigerator. Assemble just before serving to maintain freshness and prevent the greens from wilting.

→ What can I substitute for feta cheese?

Goat cheese provides a similar tangy creaminess, while fresh mozzarella offers a milder alternative. For a dairy-free version, try avocado chunks or a soft plant-based cheese. Nutritional yeast can add a savory element without the dairy.

→ Is there a way to make this salad more substantial for a main dish?

Add protein by doubling the roasted chickpeas or including grilled chicken, salmon, or shrimp. You could also incorporate cooked quinoa or farro for additional heartiness and texture. A soft-boiled egg is another excellent protein-rich addition.

→ What other vegetables work well in this salad?

This salad is adaptable to seasonal produce. Try adding snap peas, cucumber, cherry tomatoes, or shaved fennel. In summer, corn kernels and green beans work beautifully. Roasted beets or sweet potatoes can add earthy sweetness and color.

→ How can I make the dressing without a food processor?

Finely chop the basil and mince the garlic, then whisk together with the remaining dressing ingredients in a small bowl. Alternatively, place all ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.

→ What herbs work best for garnishing this salad?

Fresh mint adds brightness, basil brings aromatic sweetness, and chives contribute a mild onion flavor. Dill pairs wonderfully with the peas and asparagus, while parsley provides a clean, fresh taste. Use a combination for the most complex flavor profile.