Bright Spring Salad

rate this recipe:
4.89 from 9 votes
Prep Time: 20 mins
Cook Time: 1 min
Serves 4
Pin Recipe Print Recipe
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.

Ingredients

  • 1 bunch asparagus, tender parts, chopped into 1-inch pieces
  • ½ cup frozen peas, thawed
  • A few handfuls of 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 or a mix of basil and mint
  • 1 small garlic clove
  • 1 tablespoon lemon juice, plus ½ teaspoon zest
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil, more as desired
  • ¼ teaspoon sea salt

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, 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 herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
  • 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. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.