Spring Green Salad Recipe: A Vibrant Tossed Celebration
A fresh spring salad with blanched asparagus, sweet peas, and crisp greens. Creamy avocado and feta are paired with pistachios, chickpeas, and a zesty lemon-herb dressing. A vibrant, texturally rich dish perfect for brunch or light meals.
- Prep Time: 15
- Cook Time: 2
- Total Time: 17
- Yield: 4 salads 1x
- Category: Recipes
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 bunch asparagus (tender parts), chopped into 1-inch pieces
1/2 cup frozen peas, thawed
A few handfuls salad greens (mixed greens, baby spinach, or arugula)
2 radishes, thinly sliced
1/2 cup crumbled feta cheese
1/2 avocado, pitted and diced
1/4 cup chopped pistachios
1/2 cup roasted chickpeas
16 fresh basil leaves (plus extra for garnish)
1 small garlic clove
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1 teaspoon white wine vinegar (non-alcoholic alternative to white wine)
2 tablespoons extra virgin olive oil
Sea salt and black pepper, to taste
Instructions
Bring a pot of salted water to a boil. Blanch asparagus for 30 seconds, then plunge into ice water to stop cooking and preserve color.
Prepare salad greens in a large bowl. Toss with sliced radishes, blanched asparagus, thawed peas, avocado, feta, pistachios, and chickpeas.
In a blender, combine basil leaves, garlic, lemon juice, lemon zest, white wine vinegar, and olive oil. Blend until smooth.
Drizzle dressing over the salad. Toss gently to coat. Garnish with additional basil and pepper.
Notes
Asparagus can be substituted with green beans. Use white wine vinegar instead of wine to avoid alcohol. Toast pistachios in a dry skillet for 2-3 minutes for enhanced flavor. Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 salad
- Calories: 280
- Sugar: 2g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
Find it online: https://doughdazzle.com/spring-green-salad-recipe/