Bright Spring Salad
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5.0
261 reviews
Excellent
Bright Spring Salad
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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.
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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
Dressing
- 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
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Instructions
- 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.
- 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.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- 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.
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User Reviews
Overall Rating
5.0
261 reviews
Excellent
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