Bright Spring Salad
As spring arrives, our kitchens call for dishes that celebrate the season's freshest produce. This vibrant spring salad delivers exactly that - a simple, bright, and delicious combination of tender vegetables, fresh herbs, and a zippy vinaigrette that will awaken your taste buds.
Ingredients
For the salad:
- 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
For the herb vinaigrette:
- 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
Preparation
- Blanch the vegetables: 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, transfer back to a 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 if desired.
- Toss the vegetables: Add half of the dressing to the bowl with the asparagus and toss to coat. Season with salt and pepper.
- Assemble the salad: Arrange the salad greens on a platter, then layer with the asparagus/pea mixture, radishes, feta, avocado, pistachios, chickpeas, and herbs. Drizzle with remaining dressing, season with more salt and pepper, and serve immediately & enjoy!
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