Bright Spring Salad with Asparagus, Peas, Feta, and Fresh Herb Vinaigrette Recipe
This Bright Spring Salad is a fresh, vibrant dish perfect for a light meal or side. It features tender blanched asparagus, thawed peas, crisp radishes, creamy avocado, tangy crumbled feta, crunchy toasted pistachios and roasted chickpeas, all tossed with a zesty basil and lemon vinaigrette. Garnished with fresh herbs, this salad bursts with color and flavor, making it ideal for springtime dining.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Blanching
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 bunch asparagus, tender parts, chopped into 1-inch pieces
- ½ cup frozen peas, thawed
- A few handfuls salad greens
- 2 radishes, thinly sliced
- ½ cup crumbled feta cheese
- ½ avocado, pitted and diced
- ¼ cup chopped toasted pistachios
- ½ cup roasted chickpeas
- Fresh herbs (basil, mint, and/or chives) for garnish
- Sea salt and freshly ground pepper to taste
Dressing
- ¼ cup fresh basil leaves, or a mix of basil and mint 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, plus more as desired
- ¼ teaspoon sea salt
Instructions
- Blanch Asparagus: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the chopped asparagus for about 1 minute until tender but bright green. Quickly transfer to the ice water bath for 1 minute to stop cooking, then drain and pat dry.
- Combine Vegetables: Place the blanched asparagus back into the bowl and add the thawed peas.
- Make Dressing: In a food processor, pulse together fresh basil leaves, garlic, lemon juice, lemon zest, white wine vinegar, extra-virgin olive oil, and sea salt until smooth. Taste and adjust seasoning, adding more olive oil if desired.
- Toss Vegetables with Dressing: Add half of the dressing to the asparagus and pea mixture and toss to coat evenly. Season with sea salt and freshly ground black pepper to taste.
- Assemble Salad: Arrange salad greens on a serving platter. Layer the asparagus and pea mixture on top followed by thinly sliced radishes, crumbled feta cheese, diced avocado, toasted pistachios, roasted chickpeas, and fresh herbs.
- Finish and Serve: Drizzle the remaining dressing over the assembled salad. Season again with salt and pepper if needed. Serve immediately to enjoy the fresh flavors and textures.
Notes
- To toast pistachios, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
- Roasted chickpeas can be store-bought or homemade for added crunch and protein.
- For best flavor, use fresh herbs such as basil, mint, and chives to garnish.
- This salad is best served fresh but can be prepped ahead by keeping the components separate until just before serving.
- Adjust the amount of dressing to your taste preference, adding more olive oil for a creamier texture.
- Blanching the asparagus ensures it remains crisp-tender and vibrant in color.
