Ingredients
Scale
- 1 bunch asparagus, chopped into 1-inch pieces
- ½ cup frozen peas, thawed
- A few handfuls salad greens (arugula, spinach, or mixed greens)
- 2 radishes, thinly sliced
- ½ cup crumbled feta cheese
- ½ avocado, diced
- ¼ cup chopped toasted pistachios
- ½ cup roasted chickpeas
- Fresh herbs (basil, mint, and/or chives) for garnish
- Sea salt and freshly ground black pepper, to taste
- For the Dressing:
- ¼ cup fresh basil 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
- ¼ teaspoon sea salt
Instructions
- Bring a large pot of salted water to a boil and prepare an ice water bath.
- Blanch asparagus in boiling water for 1 minute, then transfer to ice water to cool. Drain and dry.
- In a food processor, blend basil, garlic, lemon juice, lemon zest, vinegar, olive oil, and salt until smooth.
- Pour half of the dressing over asparagus and peas, tossing to coat.
- Arrange salad greens on a platter and layer asparagus mixture on top.
- Add radishes, feta, avocado, pistachios, and roasted chickpeas.
- Garnish with fresh herbs, drizzle with remaining dressing, and season with salt and pepper.
- Serve immediately and enjoy!
Notes
For extra crunch, add more roasted chickpeas or swap pistachios with almonds. Store dressing separately if meal prepping!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
Keywords: spring salad, asparagus salad, healthy salad, basil vinaigrette