Ultimate Spring Salad
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5.0
9 reviews
Excellent
Ultimate Spring Salad
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This Spring Salad is bursting with Spring produce and is tossed with a flavorful lemon-basil vinaigrette. It is the perfect salad for a potluck or Easter brunch!
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Ingredients
- 1 pound asparagus (1 bunch; 12 oz. after woody ends removed)
- 1 tablespoon extra virgin olive oil
- fine sea salt
- 5 ounces Spring salad mix (or other baby lettuce)
- 1 large carrot , shredded
- 3 radishes , trimmed and thinly sliced
- 1 (15 oz.) can chickpeas , drained and rinsed
- 1/3 cup feta cheese crumbles
- 1 ripe avocado , pitted, peeled, and sliced
Dressing
- 3 tablespoon lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh basil leaves (tightly packed)
- 1 tablespoon honey
- 1 clove garlic
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
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Instructions
- Preheat the oven to 400ºF. Remove the woody ends from the asparagus by bending the spears towards the bottom; they should snap where the tougher ends should be removed. Slice the asparagus into 1-inch pieces, then place them on a rimmed baking sheet and toss with the olive oil. Sprinkle the top with salt, and roast until it's tender, about 15 minutes. (If using thinner asparagus, it may be done in as little as 10 minutes.)
- While the asparagus is cooking, prepare the dressing. In a blender, combine the lemon juice, olive oil, basil, honey, garlic, salt, and pepper. Blend until smooth, and adjust any seasoning to taste. For a sweeter dressing, you can add more honey, and for a more tangy dressing you can add more lemon juice, or a squeeze of spicy brown mustard.
- When you're ready to assemble the salad, start with a bed of mixed greens, and top them with the shredded carrots, sliced radish, drained chickpeas, and roasted asparagus. Sprinkle on the feta cheese (or omit for a dairy-free salad), and add the sliced avocado right before serving, so it won't brown. Drizzle the dressing generously over the salad, and gently toss. Serve right away.
- This salad dressing can be stored in an airtight container, separately from the other salad components, for up to 5 days in the fridge. Once the salad is tossed with the dressing, it will wilt if you store the leftovers, so it's best to only dress as much salad as you plan on eating, if you'd like to store more for later.
Equipments used:
Notes
- Nutrition information is for 1 of 4 servings, assuming you use ALL of the dressing, which you may not. This information is automatically calculated, and is just an estimate, not a guarantee. If serving this salad as a side, you may get closer to 6 servings, if people take smaller portions.
- For a vegan recipe, replace the honey with maple syrup and omit the feta cheese. You can add a tablespoon of tahini or almond butter to the dressing, to make it creamy instead.
Nutrition Information
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Calories
408kcal
(20%)
Carbohydrates
31g
(10%)
Protein
11g
(22%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Cholesterol
11mg
(4%)
Sodium
604mg
(25%)
Potassium
721mg
(21%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Vitamin A
4087IU
(82%)
Vitamin C
18mg
(20%)
Calcium
144mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 11mg | 4% |
| Sodium | 604mg | 25% |
| Potassium | 721mg | 15% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 4087IU | 82% |
| Vitamin C | 18mg | 20% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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