Name: Bright Spring Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 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; 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

Bright Spring Salad

This spring salad recipe is a perfect light meal or side dish. Filled with fresh veggies, herbs, and a zippy vinaigrette, it's simple, bright, and delicious.

25 min total 20 min prep 5 min cook 4

Instructions

Tap a step to mark it done

1 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.
2 Make the dressing: 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.
3 Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
4 Assemble the salad. 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.