Bright Spring Salad

This vibrant salad captures everything I love about spring cooking in one beautiful bowl. When the first asparagus spears appear at the farmers market and the weather starts warming up, I know it's time to make this recipe. It's become my go-to way to celebrate the season's best produce without overthinking it. The combination of crisp blanched asparagus, sweet peas, and peppery radishes creates layers of flavor and texture that make every bite interesting.

I discovered this combination during my first spring living in California, when I was overwhelmed by all the gorgeous produce suddenly available. Now my family requests it every time asparagus season rolls around, and I've taught the recipe to countless friends who've become just as obsessed.

Ingredients

• 1 bunch asparagus, tender parts chopped into 1-inch pieces: Look for spears with tight tips and firm stalks. The blanching keeps them bright green while making them tender
• 1/2 cup frozen peas, thawed: I prefer frozen over fresh here because they're consistently sweet and save time. Thaw them in cool water for quickest results
• A few handfuls mixed salad greens: Butter lettuce, arugula, or mesclun work beautifully. Avoid anything too sturdy like iceberg
• 2 radishes, thinly sliced: Watermelon radishes add gorgeous color, but regular red radishes work perfectly. A mandoline makes paper-thin slices
• 1/2 cup crumbled feta cheese: Choose a good quality block and crumble it yourself for the best texture and flavor
• 1/2 avocado, pitted and diced: Wait until just before serving to add this to prevent browning
• 1/4 cup chopped toasted pistachios: Toast them yourself in a dry pan for 2-3 minutes for maximum flavor
• 1/2 cup roasted chickpeas: Store-bought work fine, but homemade are incredible if you have time
• Fresh herbs for garnish: Basil, mint, or chives each bring something different. I love using all three
• Sea salt and freshly ground pepper to taste

For the dressing:

• 1/4 cup fresh basil leaves or mix of basil and mint: This is where the magic happens. Fresh herbs make all the difference
• 1 small garlic clove: One clove is plenty here. You want just a hint of garlic bite
• 1 tablespoon fresh lemon juice: Always use fresh, never bottled. The brightness is essential
• 1/2 teaspoon lemon zest: This adds incredible fragrance to the dressing
• 1 tablespoon white wine vinegar: Creates the perfect balance of acidity
• 2 tablespoons extra-virgin olive oil, plus more as needed: Use your best olive oil here since it's not being cooked
• 1/4 teaspoon sea salt: Start with this amount and adjust to taste

Step-by-Step Instructions

Prepare the Ice Bath and Blanch Asparagus:

Fill a large bowl with ice water and set it right next to your stove. Bring a large pot of generously salted water to a rolling boil. The salt should make it taste like seawater. Drop the asparagus pieces into the boiling water and cook for exactly 1 minute. You want them bright green and crisp-tender, not soft. Immediately transfer them with a slotted spoon to the ice water to stop the cooking process. Let them sit for a full minute, then drain thoroughly. This technique keeps the asparagus vibrant and gives it the perfect texture.

Make the Herb Dressing:

In a food processor, combine the basil leaves, garlic clove, lemon juice, lemon zest, white wine vinegar, olive oil, and salt. Pulse until everything is finely chopped and well combined, about 10-12 pulses. The mixture should be bright green and fragrant. Taste and adjust with more oil if you prefer it less acidic, or more salt if needed. This dressing is the heart of the salad, so get it exactly right.

Dress the Asparagus and Peas:

Place the cooled asparagus in a medium bowl and add the thawed peas. Pour about half of the herb dressing over them and toss gently but thoroughly to coat every piece. Season with a pinch of salt and several grinds of black pepper. Let this marinate for 5-10 minutes while you prepare the other components. This step allows the vegetables to absorb the dressing flavors.

Assemble and Serve:

Arrange the salad greens on a large serving platter or individual plates, creating a nice bed for the other ingredients. Spoon the dressed asparagus and pea mixture over the greens, then artfully arrange the sliced radishes, crumbled feta, diced avocado, toasted pistachios, and roasted chickpeas on top. Drizzle the remaining dressing over everything, then finish with torn fresh herbs, a final sprinkle of salt, and fresh cracked pepper. Serve immediately while everything is at its peak.

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The secret ingredient here is really time. Not cooking time, but timing the seasons. I've learned that the difference between a good spring salad and an extraordinary one comes down to using ingredients at their absolute peak. When asparagus spears are pencil-thin and snap cleanly, when peas are so sweet you want to eat them raw, that's when this salad truly shines.

Storage and Make-Ahead Tips

This salad is best enjoyed fresh, but you can do some prep work ahead of time. Blanch the asparagus up to two days in advance and store it covered in the refrigerator. The herb dressing keeps well for up to three days, though it may darken slightly. Assemble everything except the avocado, then add that just before serving to prevent browning. Leftover dressed salad will keep for one day, though the greens will wilt and lose their crispness.

Ingredient Substitutions

The beauty of this recipe lies in its flexibility. Swap the feta for soft goat cheese if you prefer something milder, or omit cheese entirely for a vegan version. Sugar snap peas or green beans make excellent substitutes for asparagus when it's out of season. Try toasted almonds, walnuts, or pepitas instead of pistachios. If you have homemade pesto on hand, thin it with a little extra olive oil and lemon juice for an instant dressing alternative.

Perfect Pairings

This salad works beautifully as a complete light lunch, especially when paired with crusty bread or homemade focaccia. For dinner, serve it alongside a simple frittata or grilled portobello mushrooms. It's also my favorite accompaniment to pasta dishes like aglio e olio or lemon linguine. During spring dinner parties, I love serving this with roasted salmon or grilled chicken for a meal that feels both elegant and effortless.

Seasonal Inspiration

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Spring salads like this one remind me why eating seasonally matters so much. There's something magical about that first taste of tender asparagus after a long winter of root vegetables and preserved foods. This recipe celebrates that moment when nature starts waking up again. I love making variations throughout the spring, adding whatever looks best at the market: tender pea shoots, baby turnips, or the first strawberries of the season.

Frequently Asked Questions About Recipes

→ Can I prepare this salad ahead of time?

You can blanch the asparagus and make the dressing up to 2 days ahead. Store separately and assemble just before serving to keep everything fresh and crisp.

→ What can I substitute for feta cheese?

Soft goat cheese, fresh mozzarella balls, or ricotta salata work wonderfully. For a vegan option, simply omit the cheese or use a plant-based alternative.

→ How do I know when asparagus is perfectly blanched?

Asparagus should be bright green and tender-crisp when pierced with a fork, usually after 1-2 minutes in boiling water. The ice bath stops the cooking process immediately.

→ Can I use fresh peas instead of frozen?

Absolutely! Blanch fresh peas for 2-3 minutes in boiling water until bright green and tender. Fresh peas will add even more sweetness to the salad.

→ What other nuts work well in this salad?

Toasted almonds, walnuts, or pepitas make excellent substitutes for pistachios. Toast them lightly to enhance their flavor and add extra crunch.

→ How long will the assembled salad keep?

The assembled salad is best eaten immediately. However, components can be stored separately for 2-3 days and assembled fresh when ready to serve.