Fresh Spring Salad with Asparagus and Avocado Delight
This spring salad combines fresh asparagus, sweet peas, and creamy avocado for a vibrant and nutritious dish.
Equipment
- - Large pot
- Food processor
- - Large bowl
- - Cutting board
- - Knife
Ingredients
For the Salad
- 1 bunch Asparagus Tender parts chopped into 1-inch pieces.
- 1 cup Frozen Peas Thawed.
- 4 cups Salad Greens Mixed greens, spinach, or arugula.
- 6 pieces Radishes Thinly sliced.
- 1 cup Feta Cheese Crumbled.
- 1 piece Avocado Pitted and diced.
- 1/2 cup Toasted Pistachios Chopped.
- 1 cup Roasted Chickpeas
- 1/4 cup Fresh Herbs Basil, mint, and/or chives.
For the Dressing
- 1/4 cup Basil Fresh.
- 1 clove Garlic Minced.
- 2 tablespoons Lemon Juice Freshly squeezed.
- 1/4 cup Olive Oil Extra virgin.
- 1 tablespoon White Wine Vinegar
- to taste Salt & Pepper
Instructions
Cooking Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the chopped asparagus and blanch for about 1 minute, then transfer to ice water.
- In a food processor, combine fresh basil, minced garlic, lemon juice, white wine vinegar, olive oil, and a pinch of salt. Blend until smooth.
- In a large bowl, toss the blanched asparagus and thawed peas with half the dressing.
- On a large platter, layer the salad greens, then add the asparagus and pea mixture, radishes, crumbled feta, diced avocado, chopped pistachios, and roasted chickpeas.
- Drizzle the remaining dressing over the top and serve immediately.
Notes
This salad is best enjoyed fresh. Adjust the ingredients to your taste as needed.