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Bright Spring Salad with Asparagus, Peas, Radishes, Feta, and Herb Vinaigrette Recipe

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4.1 from 8 reviews

This Bright Spring Salad is a refreshing and healthy dish perfect as a light meal or side. Featuring tender blanched asparagus, fresh peas, crisp salad greens, crunchy radishes, creamy avocado, tangy feta, toasted pistachios, and roasted chickpeas, all tossed in a zesty basil-lemon vinaigrette. The mix of fresh herbs provides vibrant flavors, making this salad both colorful and delicious.

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

  1. Blanch the asparagus: Bring a large pot of salted water to a boil and prepare a bowl of ice water nearby. Add the chopped asparagus and blanch for about 1 minute until tender but still bright green.
  2. Cool the asparagus: Immediately transfer the blanched asparagus to the ice water for 1 minute to stop cooking and maintain color. Drain and dry the asparagus thoroughly.
  3. Combine asparagus and peas: Place the dried asparagus back into a bowl and add the thawed peas, mixing gently.
  4. Make the dressing: In a food processor, pulse together basil leaves, garlic, lemon juice, lemon zest, white wine vinegar, olive oil, and sea salt until emulsified. Taste and adjust seasoning, adding more olive oil if desired.
  5. Toss asparagus with dressing: Pour half of the dressing over the asparagus and peas, tossing to coat evenly. Season with sea salt and freshly ground pepper to taste.
  6. Assemble the salad: Arrange salad greens on a serving platter. Layer the asparagus and pea mixture on top, then add sliced radishes, crumbled feta, diced avocado, toasted pistachios, roasted chickpeas, and fresh herbs evenly.
  7. Finish and serve: Drizzle the remaining dressing over the assembled salad. Season with more salt and freshly ground pepper if needed, then serve immediately for optimal freshness and flavor.

Notes

  • Blanching the asparagus preserves its vibrant color and crisp-tender texture.
  • The dressing can be adjusted for more oil or acidity to suit your taste preference.
  • Roasted chickpeas add a nice crunchy texture and protein boost.
  • Fresh herbs like basil, mint, and chives complement the salad with bright, aromatic notes.
  • This salad is best served immediately but can be stored in the refrigerator for up to a day with dressing separate to prevent sogginess.

Find it online: https://recipesbyliza.com/bright-spring-salad-with-asparagus-peas-radishes-feta-and-herb-vinaigrette-recipe/