Spring Chopped Salad Recipe: A Fresh & Vibrant Bowl
A crisp, colorful spring salad featuring asparagus, peas, avocado, and feta tied together with a herby lemon dressing. Crispy chickpeas and pistachios add texture for a satisfying, seasonally vibrant dish.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
- Yield: 4 servings 1x
- Category: Recipes
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 bunch asparagus, tender parts chopped
1/2 cup frozen peas, thawed
3–4 handfuls mixed salad greens
2 radishes, thinly sliced
1/2 cup feta cheese, crumbled
1/2 avocado, pitted and diced
1/4 cup pistachios, chopped and toasted
1/2 cup roasted chickpeas
Fresh herbs (basil, mint, chives), for garnish
Sea salt and black pepper, to taste
Instructions
Trim asparagus and dice avocado just before serving.
Toss salad greens, asparagus, peas, radishes, feta, and chickpeas in a large bowl.
Sprinkle toasted pistachios and fresh herbs over the salad.
Season with sea salt and pepper before serving.
Notes
Substitute green beans for asparagus if preferred. Use goat cheese or ricotta salata instead of feta. Add avocado last to prevent browning. Store leftovers in airtight containers for up to 2 days (store dressing separately).
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Find it online: https://doughdazzle.com/spring-chopped-salad/