Spring Salad with Blanched Asparagus and Herb Dressing
A vibrant, crisp spring salad featuring blanched asparagus, fresh peas, and a bright basil dressing. Layers of textures and flavors celebrate seasonal produce with a refreshing, herbaceous finish.
- Prep Time: 20
- Cook Time: 2
- Total Time: 22
- Yield: 4 1x
- Category: Recipes
- Method: Tossing/Blanching
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 bunch asparagus (tender parts, chopped into 1-inch pieces)
½ cup frozen peas (thawed)
A few handfuls mixed salad greens
2 radishes (thinly sliced)
½ cup crumbled feta cheese
½ avocado (diced)
¼ cup chopped pistachios (toasted)
½ cup roasted chickpeas
Fresh herbs (basil, mint, chives), for garnish
Sea salt and black pepper, to taste
¼ cup fresh basil leaves
1 small garlic clove
1 tablespoon fresh lemon juice
Instructions
Peel and mince the garlic clove
Toss fresh basil leaves, lemon juice, and garlic into a blender or food processor to create a smooth herb dressing
Bring a pot of salted water to a boil. Add asparagus pieces and blanch for 1 minute. Immediately transfer to ice water to stop cooking
Layer mixed greens on a serving plate
Top with blanched asparagus, thawed peas, sliced radishes, crumbled feta, diced avocado, toasted pistachios, and roasted chickpeas
Drizzle basil dressing over the salad just before serving
Sprinkle herbs and season with salt and pepper
Notes
Use frozen peas for enhanced sweetness out of season
Toast pistachios in a dry pan over medium heat until fragrant
Chickpeas can be roasted at 350°F (180°C) with olive oil and salt until golden
Nutrition
- Serving Size: 1 serving (quarter of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 1400mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg