5 from 68 votes
Asparagus Salad
This Asparagus Salad combines blanched asparagus pieces with thawed peas, dressed in olive oil, lemon juice, garlic, salt, and pepper for bright, fresh flavor. Topped with creamy feta, crunchy pine nuts, thinly sliced radishes, and fresh mint or basil, the salad offers a mix of textures and colors. The addition of avocado dressing adds richness to balance the crisp vegetables. It’s a light, vibrant dish suitable for spring or summer meals.
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings:
3
to 6
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
- 2 bunches asparagus tender parts, chopped into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice fresh
- ½ garlic grated, clove
- ½ teaspoon salt sea salt
- black pepper freshly ground
- 1 cup peas thawed, frozen
- avocado dressing
- ⅓ cup feta cheese crumbled
- 3 radish thinly sliced
- ¼ cup pine nuts
- mint for garnish, fresh; or basil; leaves
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
- At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
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