Delicious Asparagus Salad with Creamy Avocado Dressing
This asparagus salad features vibrant colors and a creamy avocado dressing, making it a must-try dish this spring.
Equipment
- - Large pot
- bowl
- Whisk
- platter
Ingredients
For the Salad
- 1 bunch Fresh Asparagus tender yet crunchy
- 1 cup Frozen Peas or fresh peas
- 6 pieces Radishes thinly sliced
- 1/4 cup Pine Nuts or almonds/walnuts
- 1/2 cup Crumbled Feta or tahini for vegan
- 1/4 cup Fresh Mint or Basil other soft herbs can work too
For the Dressing
- 1/4 cup Extra-Virgin Olive Oil or avocado oil
- 2 tablespoons Fresh Lemon Juice or apple cider vinegar
- 1/2 clove Garlic grated, optional
- to taste Sea Salt
- to taste Freshly Ground Black Pepper
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil; add the asparagus and blanch for 1 minute until bright green.
- Immediately transfer the blanched asparagus to a bowl of ice water for 1 minute to stop the cooking process.
- In a separate bowl, whisk together the olive oil, fresh lemon juice, grated garlic, salt, and pepper until smooth.
- Add the blanched asparagus and thawed peas to the dressing, gently tossing them until evenly coated.
- Transfer the salad to a platter, drizzle with the dressing, and top with the crumbled feta, sliced radishes, and pine nuts.
Notes
Enjoy fresh for maximum flavor; store leftovers in an airtight container for up to 3 days.