Bright Spring Salad with Asparagus, Peas, and Fresh Herbs
Light and vibrant spring salad featuring crisp asparagus, sweet peas, radishes, feta cheese, and fresh herbs tossed in a zesty lemon basil dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ioanacooks.com.
Cooking tools:
- Mandoline
- Food processor
- Pepper mill
- Pot
- Stove
- Mixing bowl
- Slotted spoon
- Colander
- Serving platter
- Pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- 1 bunch asparagus, tender parts chopped into 1-inch pieces
- 1/2 cup frozen peas, thawed
- A few handfuls mixed salad greens
- 2 radishes, thinly sliced
- 1/2 avocado, pitted and diced
- 1/2 cup crumbled feta cheese
- 1/2 cup roasted chickpeas
- 1/4 cup chopped toasted pistachios
- Fresh herbs for garnish (basil, mint and/or chives)
- Sea salt
- freshly ground pepper
- 1/4 cup fresh basil leaves or mix of basil and mint
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil, plus more as desired
- 1/4 teaspoon sea salt
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