Bright Spring Salad with Asparagus, Peas, Feta, and Herb Vinaigrette Recipe
This Bright Spring Salad is a fresh and vibrant dish perfect for a light meal or side. Featuring tender asparagus, sweet peas, crisp radishes, creamy feta and avocado, crunchy pistachios and roasted chickpeas, all brought together by a zesty basil-lemon vinaigrette, it celebrates the flavors of spring with a colorful and nutritious mix.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- 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 for garnish (basil, mint and/or chives)
- Sea salt and freshly ground pepper
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 the Asparagus: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the chopped asparagus to the boiling water and cook for about 1 minute, until tender but still bright green. Immediately transfer the asparagus to the ice water bath for 1 minute to stop the cooking. Drain and let dry, then return to the bowl.
- Combine Peas: Add the thawed peas to the bowl with the blanched asparagus.
- Make the Dressing: In a food processor, pulse together basil leaves, garlic, lemon juice and zest, white wine vinegar, olive oil, and sea salt. Taste and adjust seasoning, adding more olive oil if desired for a smooth consistency.
- Toss Vegetables with Dressing: Pour half of the vinaigrette over the asparagus and peas and toss gently to coat everything evenly. Season with salt and freshly ground pepper to taste.
- Assemble the Salad: On a serving platter, arrange the salad greens as a base. Layer the dressed asparagus and pea mixture on top, then add the 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, bright flavors.
Notes
- Blanching the asparagus briefly keeps it crisp and vibrant in color.
- You can substitute fresh peas if available instead of frozen.
- Adjust herbs in the dressing to your preference; mint adds a refreshing twist.
- Roasted chickpeas add a satisfying crunch and protein boost.
- This salad is best served immediately but can be prepped ahead minus the avocado to prevent browning.
