Spring Greens Salad
This bright spring salad is a celebration of green veggies! Crisp asparagus, peas, and radishes contrast perfectly with soft mozzarella and an herbed vinaigrette. A great vegetarian dinner side or lunch.
Basil & mint dressing:
  • ¼ cup fresh basil or mix of basil and mint
  • 1 small garlic clove
  • 1 tablespoon lemon juice, plus some zest
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons extra-virgin olive oil, more as desired
  • Sea salt and fresh black pepper
Spring greens salad:
  • 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: chopped basil, mint and/or chives
  1. 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.
  2. 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).
  3. 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.
  4. This salad can be made up to a day in advance, just leave out the salad greens until you’re ready to serve.
Recipe by Love and Lemons at https://www.loveandlemons.com/bright-spring-salad/