Ingredients
Vegetables & Greens
- 1 bunch asparagus, tender parts, chopped into 1-inch pieces
- ½ cup frozen peas, thawed
- A few handfuls salad greens
- 2 radishes, thinly sliced
- ½ avocado, pitted and diced
Dairy & Nuts
- ½ cup crumbled feta cheese
- ¼ cup chopped toasted pistachios
Other
- ½ cup roasted chickpeas
- Fresh herbs for garnish (basil, mint, and/or chives)
- Sea salt and freshly ground pepper
Dressing
- ¼ cup fresh basil leaves, or a mix of basil and mint leaves
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil, plus more as desired
- ¼ teaspoon sea salt
Instructions
- Blanch the asparagus: Bring a large pot of salted water to a boil. Add the chopped asparagus and blanch for about 1 minute, until tender but still bright green. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and retain color. After 1 minute, drain the asparagus well and let it dry.
- Combine asparagus and peas: Return the drained asparagus to a bowl and add the thawed frozen peas, mixing gently to combine.
- Prepare the dressing: In a food processor, pulse together fresh basil leaves, garlic clove, lemon juice and zest, white wine vinegar, olive oil, and sea salt until smooth. Taste and adjust seasoning, adding more olive oil if desired for a balanced vinaigrette.
- Toss the vegetables with dressing: Add half of the prepared dressing to the asparagus and peas mixture. Toss gently to coat all pieces evenly. Season with salt and freshly ground pepper to taste.
- Assemble the salad: Arrange a bed of salad greens on a serving platter. Layer the dressed asparagus and peas mixture on top, then scatter thinly sliced radishes, crumbled feta cheese, diced avocado, toasted pistachios, roasted chickpeas, and fresh herbs evenly over the salad.
- Finish and serve: Drizzle the remaining dressing over the assembled salad. Season with additional sea salt and freshly ground pepper if needed, then serve immediately for the freshest taste and texture.
Notes
- Blanching the asparagus quickly and shocking it in ice water ensures it stays crisp and vibrant green.
- Frozen peas are thawed instead of cooked further to maintain their sweet snap.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
- To make this salad vegan, omit the feta cheese or substitute with a vegan cheese alternative.
- Roasted chickpeas add a satisfying crunch; you can use store-bought or homemade versions.
- Fresh herbs elevate the brightness—feel free to experiment with different combinations like basil, mint, or chives depending on preference.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
- Diet: Vegetarian
