Asparagus and Pea Spring Salad with Basil Dressing
A light and vibrant spring salad featuring blanched asparagus, tender peas, avocado, and herby dressing. The zesty flavor and crisp textures make it a satisfying meal.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
- Yield: 4 servings 1x
- Category: Recipes
- Method: Blanching and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 bunch asparagus (tender parts, 1-inch pieces)
½ cup frozen peas (thawed)
A few handfuls salad greens (mixed greens, baby spinach, or arugula)
2 radishes (thinly sliced)
½ cup feta cheese (crumbled)
½ avocado (diced)
¼ cup toasted pistachios (chopped)
½ cup roasted chickpeas
Fresh herbs (basil, mint, chives)
Sea salt (to taste)
Black pepper (to taste)
¼ cup fresh basil leaves
1 small garlic clove
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
1 tablespoon apple cider vinegar (substitute for white vinegar)
½ tablespoon extra virgin olive oil
Instructions
Blanch asparagus in boiling water for 1 minute, then plunge into ice water.
Heat 1 tbsp olive oil in a skillet and sauté garlic for 30 seconds.
Combine salad greens, blanched asparagus, peas, radishes, feta, avocado, pistachios, chickpeas, and herbs in a bowl.
In a small bowl, whisk together basil, sautéed garlic, lemon juice, lemon zest, apple cider vinegar, and olive oil.
Pour dressing over salad and toss gently.
Season with salt and pepper.
Notes
Avoid vinegar if you prefer to skip it.
Use green beans if asparagus is unavailable.
Goat cheese is a suitable feta alternative.
Adjust herbs based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg