Spring Asparagus Salad Recipe with Peas & Feta
A fresh spring salad blending blanched asparagus, sweet peas, zesty lemon-avocado dressing, and creamy feta with radish and pine nut crunch. Vibrant, balanced, and easy to assemble for a satisfying meal.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 4 servings 1x
- Category: Recipes
- Method: Blanching & Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 bunches asparagus (tender parts), chopped into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
½ clove garlic, grated
½ teaspoon sea salt
Freshly ground black pepper, to taste
1 cup frozen peas, thawed
¼ cup Avocado Dressing (store-bought or homemade)
⅓ cup feta cheese, crumbled
3 radishes, thinly sliced
¼ cup pine nuts, toasted
Instructions
Bring a pot of salted water to a boil. Blanch asparagus in batches for 30 seconds. Transfer immediately to ice water to stop cooking.
Whisk olive oil, lemon juice, grated garlic, sea salt, and pepper to make the dressing.
In a large bowl, combine cooled asparagus, thawed peas, and half of the dressing. Toss gently.
Top with crumbled feta, thinly sliced radishes, toasted pine nuts, and remaining dressing (as needed based on desired consistency).
Taste and adjust seasoning before serving.
Notes
Use goat cheese or ricotta salata as a feta substitute.
To enhance flavor, toast pine nuts in a dry skillet until fragrant.
Best served immediately to preserve asparagus crunch.
Nutrition
- Serving Size: 1 salad portion
- Calories: 240
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Find it online: https://slicesync.com/spring-asparagus-salad-recipe-peas-feta/