Bright Spring Salad (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 bunch asparagus, tender parts, chopped into 1-inch pieces
02 -
½ cup frozen peas, thawed
03 -
A few handfuls salad greens
04 -
2 radishes, thinly sliced
05 -
½ avocado, pitted and diced
→ Protein & Dairy
06 -
½ cup crumbled feta cheese
07 -
½ cup roasted chickpeas
→ Nuts & Garnishes
08 -
¼ cup chopped toasted pistachios
09 -
Fresh herbs for garnish (basil, mint and/or chives)
10 -
Sea salt and freshly ground pepper
→ Dressing
11 -
¼ cup fresh basil leaves, or a mix of basil and mint leaves
12 -
1 small garlic clove
13 -
1 tablespoon fresh lemon juice
14 -
½ teaspoon lemon zest
15 -
1 tablespoon white wine vinegar
16 -
2 tablespoons extra-virgin olive oil, plus more as desired
17 -
¼ teaspoon sea salt
# How to Make It:
01 -
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, or until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
02 -
In a food processor, pulse together the basil, garlic, lemon juice and zest, vinegar, olive oil, and salt. Season to taste, adding more oil as desired.
03 -
Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
04 -
Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs on top. Drizzle with the remaining dressing, season to taste with more salt and pepper, and serve.
# Handy Tips:
01 -
This spring salad is a perfect light meal or side dish. Filled with fresh vegetables, herbs, and a zippy vinaigrette, it's simple, bright, and delicious.