Fresh Asparagus Salad Recipe with Feta & Peas
A refreshing spring salad featuring crisp asparagus, sweet thawed peas, crumbled feta, and peppery radishes, topped with a bright garlic-lemon dressing and toasted pine nuts. Perfect for lunches or light dinners.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 4 servings
- Category: Recipes
- Method: Blanching
- Cuisine: American
- Diet: Vegetarian
Ingredients
Asparagus – 2 bunches (use tender parts, chopped into 1-inch pieces)
Extra-virgin olive oil – 1 tablespoon
Fresh lemon juice – 1 tablespoon
Garlic clove – ½ clove (grated finely)
Sea salt – ½ teaspoon
Freshly ground black pepper – To taste
Frozen peas – 1 cup (thawed completely)
Avocado dressing – As needed (for drizzling)
Feta cheese – ⅓ cup (crumbled; goat cheese works well)
Radishes – 3 (thinly sliced)
Pine nuts – ¼ cup (toasted lightly)
Fresh mint or basil – For garnish (use whichever herb you prefer)
Instructions
Bring a large pot of salted water to a rolling boil
Blanch the 1-inch asparagus pieces in the boiling water for exactly one minute
Transfer the blanched asparagus immediately to a bowl of ice water
Drain the asparagus and pat it completely dry with paper towels
Combine olive oil, lemon juice, grated garlic, sea salt, and black pepper in a small bowl to make dressing
In a large bowl, add asparagus, thawed peas, sliced radishes, and crumbled feta
Pour dressing over the salad and toss gently to coat
Top with toasted pine nuts and fresh herbs
Drizzle with additional avocado dressing if desired
Notes
For deeper pine nut flavor, toast them in a dry skillet over medium heat for 2-3 minutes
Store leftovers in an airtight container in the refrigerator for up to 2 days
Adjust lemon juice or salt to taste based on preference
Nutrition
- Serving Size: 1 salad (approximately 1 cup)
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg