Bright Spring Salad (Printable Recipe)
Fresh seasonal vegetables with herbs, feta, and zesty lemon dressing for a light and satisfying meal.
# Ingredients You'll Need:
→ Vegetables
01 -
1 bunch asparagus, tender parts chopped into 1-inch pieces
02 -
1/2 cup frozen peas, thawed
03 -
A few handfuls mixed salad greens
04 -
2 radishes, thinly sliced
05 -
1/2 avocado, pitted and diced
→ Protein & Dairy
06 -
1/2 cup crumbled feta cheese
07 -
1/2 cup roasted chickpeas
→ Garnish & Nuts
08 -
1/4 cup chopped toasted pistachios
09 -
Fresh herbs for garnish (basil, mint and/or chives)
10 -
Sea salt and freshly ground pepper to taste
→ Dressing
11 -
1/4 cup fresh basil leaves or mix of basil and mint
12 -
1 small garlic clove
13 -
1 tablespoon fresh lemon juice
14 -
1/2 teaspoon lemon zest
15 -
1 tablespoon white wine vinegar
16 -
2 tablespoons extra-virgin olive oil, plus more as desired
17 -
1/4 teaspoon sea salt
# Steps to Follow:
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.
# Extra Tips:
01 -
This salad is best served immediately after assembly to maintain the crisp texture of vegetables
02 -
Can substitute frozen peas with blanched fresh peas for enhanced sweetness
03 -
Mix of watermelon and red radishes adds visual appeal and varied crunch