Description
A vibrant and refreshing salad featuring seasonal produce, perfect for brunch or as a side dish.
Ingredients
- 1 bunch asparagus (tender parts, chopped into 1-inch pieces)
- ½ cup frozen peas (thawed)
- A few handfuls salad greens (arugula, spinach, or mixed 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
- For the 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. Set up a bowl of ice water nearby. Blanch the asparagus for about 1 minute until bright green and tender. Transfer to the ice water for 1 minute, then drain and let dry.
- Prepare the dressing: In a food processor, combine basil, garlic, lemon juice, lemon zest, vinegar, olive oil, and salt. Pulse until smooth, adjusting with more oil if needed for consistency.
- Combine ingredients: In a mixing bowl, add the blanched asparagus, thawed peas, and half of the dressing. Toss gently to coat. Season with salt and pepper to taste.
- Assemble the salad: On a large platter, arrange the salad greens. Layer the asparagus/pea mixture, followed by radish, feta, avocado, pistachios, and roasted chickpeas. Drizzle with the remaining dressing, season to taste, and garnish with fresh herbs.
- Serve immediately and enjoy the colorful burst of flavors!
Notes
Fresh ingredients are key to a delicious salad. Customize with your favorite toppings or proteins.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean