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Bright Spring Salad Recipe

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4.7 from 113 reviews

This Bright Spring Salad combines tender asparagus, sweet peas, fresh greens, and a vibrant herbaceous dressing, offering a fresh and nutritious dish perfect for light lunches or as a side. The salad features blanched vegetables, creamy feta and avocado, crunchy pistachios and roasted chickpeas, all balanced by a zesty basil-lemon dressing.

Ingredients

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Vegetables and Salad Base

  • 1 bunch asparagus, tender parts, chopped into 1-inch pieces
  • 1/2 cup frozen peas, thawed
  • A few handfuls salad greens
  • 2 radishes, thinly sliced
  • 1/2 avocado, pitted and diced

Dairy and Nuts

  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped toasted pistachios
  • 1/2 cup roasted chickpeas

Fresh Herbs and Seasoning

  • Fresh herbs for garnish (basil, mint and/or chives)
  • Sea salt and freshly ground pepper

Dressing

  • 1/4 cup fresh basil leaves, or a mix of basil and mint leaves
  • 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

Instructions

  1. Blanch Vegetables: Bring a large pot of salted water to a boil and prepare a bowl of ice water nearby to stop cooking. Blanch the chopped asparagus in the boiling water for about 1 minute, until tender yet still crisp and vibrant green. Immediately transfer to the ice water for 1 minute to cool and set the color. Drain well and allow the asparagus to dry.
  2. Combine Asparagus and Peas: Transfer the dried asparagus back into a large bowl and add the thawed peas, mixing gently to combine.
  3. Make Dressing: In a food processor, pulse the fresh basil (or basil and mint mix), garlic, lemon juice, lemon zest, white wine vinegar, extra-virgin olive oil, and sea salt until smooth. Taste and adjust seasoning, adding more olive oil if desired for richness and texture.
  4. Toss Vegetables with Dressing: Add half of the prepared dressing to the asparagus and peas mixture and toss to coat evenly. Season with sea salt and freshly ground black pepper to taste.
  5. Assemble Salad: On a serving platter or large salad bowl, arrange the salad greens as the base. Layer the asparagus and pea mixture on top, followed by the thinly sliced radishes, crumbled feta cheese, diced avocado, toasted pistachios, roasted chickpeas, and garnish with fresh herbs such as basil, mint, or chives.
  6. Finish and Serve: Drizzle the remaining dressing over the assembled salad. Season again with sea salt and freshly ground pepper if needed. Serve immediately for a fresh and vibrant spring salad experience.

Notes

  • Blanching the asparagus briefly keeps it tender-crisp and bright green.
  • Thaw frozen peas fully to maintain texture and flavor.
  • You can toast pistachios yourself by briefly heating them in a dry skillet until fragrant.
  • Roasted chickpeas add a crunchy texture; they can be store-bought or homemade.
  • The dressing can be adjusted with more lemon juice or olive oil to suit personal taste.
  • This salad is best served fresh but can be prepared ahead with dressing kept separate until serving.

Find it online: https://yummelle.com/bright-spring-salad-recipe/