If you’ve been following for awhile, you must know by now that I am a sucker for a patterned plate. Colors and shapes always spark recipe ideas, so I was super excited when the folks from Q Squared approached me to make beautiful food on their beautiful dinnerware.
When I first laid eyes on these bright blue Heritage pieces, I knew I’d make a big chopped spring salad with a bounty of fresh spring greens. I blanched some asparagus and tossed it with sweet basil oil, peas, radishes and pistachios.
I balanced the crisp veggies with creamy mozzarella, although sliced avocado would be equally delicious in this spring salad if you’re vegan.
This is a great make-ahead salad – perfect for your spring picnics & brunches. The veggies will stay crisp overnight in the fridge, just add the salad greens as you’re ready to serve.
And speaking of spring soireés, these plates & platters couldn’t be more party-perfect. They’re made from high quality BPA-free melamine and they won’t break or chip. I’m always looking for classy-looking indoor/outdoor serving pieces so these will surely make an appearance at my my next spring gathering!
Check out Q Squared and the rest of their beautiful things. As a special treat, Love and Lemons readers will receive 20% off! (enter code: LOVEANDLEMONS)
- A big handful of basil and mint
- 1 small garlic clove
- 1 tablespoon lemon juice, plus some zest
- 1 tablespoon white balsamic vinegar
- 2 (or more) tablespoons extra-virgin olive oil
- Sea salt and fresh black pepper
- 1 bunch of asparagus, tender tops only
- ½ cup peas
- A few handfuls of salad greens
- ½ cup chickpeas, drained and rinsed
- A few sliced radishes
- ½ cup sliced mozzarella balls (vegan sub: avocado)
- Handful of chopped, toasted pistachios
- Handful of herbs: chives and mint
- Make the basil & mint oil: In a food processor, pulse together the herbs, garlic, lemon juice and zest, balsamic, olive oil, and salt and pepper. Taste and adjust seasonings. Set aside.
- Prepare the salad: Chop your asparagus into 1-inch pieces. Blanch them for about 45 seconds in a pot of boiling, salted water. Remove immediately and transfer asparagus to a bowl of ice water. Let cool, then drain. (If you’re using fresh peas, blanch the peas as well, if you’re using frozen ones, just let them thaw and add them to your salad raw).
- In a large bowl toss together the blanched asparagus, peas, salad greens, chickpeas, radishes, and mozzarella. Add as much of the dressing as you like and toss again. Add the pistachios, chives, and mint. Taste and adjust seasonings. Transfer the salad to a platter and serve.
- This salad can be made up to a day in advance, just leave out the salad greens until you’re ready to serve.
This post is sponsored by Q Squared. All opinions are our own. Thank you for supporting the sponsors that keep us cooking!