Spring Chopped Salad with Herbed Dressing
A vibrant spring salad featuring blanched asparagus, sweet peas, and fresh herbs in a zesty lemon dressing. Packed with creamy feta, crunchy pistachios, and roasted chickpeas, this dish is a satisfying light meal or side.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
- Yield: 4 servings
- Category: Recipes
- Method: Chopping and Blanching
- Cuisine: American
- Diet: Vegetarian
Ingredients
Asparagus, tender parts – 1 bunch, chopped into 1-inch pieces
Frozen peas – 1/2 cup, thawed
Salad greens – a few handfuls (butter lettuce, spring mix, or spinach)
Radishes – 2, thinly sliced
Feta cheese – 1/2 cup, crumbled
Avocado – 1/2, pitted and diced
Pistachios – 1/4 cup, chopped and toasted
Roasted chickpeas – 1/2 cup
Fresh herbs (basil, mint, chives) – for garnish
Sea salt and black pepper – to taste
Fresh basil leaves – 1/4 cup (or a mix of basil and mint for the dressing)
Garlic clove – 1 small, minced or grated
Fresh lemon juice – 1 tablespoon
Lemon zest – 1/2 teaspoon
Apple cider vinegar – 1 tablespoon (substituted for white vinegar)
Instructions
Preheat oven to 350°F (180°C) for toasting pistachios and roasting chickpeas if making from scratch.
Blanch asparagus: Bring a pot of salted water to a boil, add asparagus, and cook for 2-3 minutes until bright green and tender. Immediately submerge in ice water to stop cooking.
Prepare the herbed dressing: In a small bowl, whisk together lemon juice, vinegar, lemon zest, minced garlic, and chopped fresh herbs. Adjust seasoning with salt and pepper.
To assemble: In a large bowl, combine greens, blanched asparagus, thawed peas, radishes, crumbled feta, roasted chickpeas, and pistachios. Toss gently.
Just before serving, mix in the dressing and diced avocado (adv to add it at the end to prevent browning). Garnish with additional fresh herbs.
Notes
To toast pistachios: Spread raw pistachios on a baking sheet and roast at 350°F (180°C) for 8-10 minutes, stirring occasionally.
For a protein boost, add 1/4 cup halved cherry tomatoes or cooked quinoa.
Store leftovers in an airtight container in the fridge for up to 2 days (omit avocado for longer storage).
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Find it online: https://slicesync.com/spring-chopped-salad-herbed-dressing/