Bright Asparagus Salad: Fresh Spring Salad Ideas
A vibrant spring salad combining blanched asparagus, fresh veggies, and a zesty lemon-basil dressing. Balances crisp and tender textures for a light, satisfying dish.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 4 servings 1x
- Category: Recipes
- Method: Blanching and Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Asparagus, trimmed
½ cup frozen peas, thawed
A few handfuls salad greens
2 radishes, sliced
½ cup feta cheese, crumbled
½ avocado, sliced or cubed
¼ cup chopped toasted pistachios
½ cup roasted chickpeas
Small handful fresh herbs (like mint or dill)
Sea salt and freshly ground pepper to taste
¼ cup fresh lemon juice
3 tbsp olive oil
1 tbsp chopped fresh basil
1 clove garlic, minced (optional)
1 tsp honey (optional)
Instructions
Bring a pot of water to boil. Blanch asparagus for 2-3 minutes until bright green. Shock in ice water to stop cooking
Whisk together lemon juice, olive oil, half the basil, garlic (if using), honey (if using), salt, and pepper to make dressing
Toss blanched asparagus with half the dressing
Heat a pan over medium heat. Add radishes and peas; toss briefly to warm
Layer salad greens on four plates. Toss asparagus-radish mixture with remaining dressing and arrange over greens
Top with feta, avocado, pistachios, chickpeas, and herbs
Garnish with remaining basil and extra dressing if desired
Notes
For halal version, substitute feta with halal goat cheese or dairy-free alternative
Pistachios can be swapped with toasted almonds/walnuts
Chickpeas add protein; skip for a lighter option
Herbs may vary by seasonality (basil/mint/cilantro all work)
Assemble just before serving to prevent sogginess
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg