Description
Welcome spring with this vibrant asparagus salad featuring blanched asparagus, toasted vegetables, and a luscious creamy avocado dressing. A quick side dish or light lunch packed with fresh flavors and garden texture.
Ingredients
2 bunches asparagus (tender stems only, 1-inch pieces)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
½ garlic clove (grated)
½ teaspoon sea salt
Freshly ground black pepper (to taste)
1 cup frozen peas (thawed)
1 ripe avocado (peeled and pitted)
⅓ cup crumbled feta cheese
3 radishes (thinly sliced)
¼ cup pine nuts
Fresh mint or basil leaves (garnish)
Instructions
Bring a large pot of salted water to a boil
Add chopped asparagus and blanch for 2 minutes
Immediately transfer to an ice bath for 1 minute to stop cooking
Drain and pat dry the asparagus
Toss with thawed peas, lemon juice, ½ tsp olive oil, and ¼ tsp sea salt
In a blender, combine avocado, remaining ½ tbsp olive oil, ½ tsp sea salt, 1 tsp lemon juice, and/grated garlic
Blend until smooth (add 1-2 tbsp water for desired consistency)
Pour dressing over salad and mix gently
Top with sliced radishes, crumbled feta, toasted pine nuts, and fresh herbs
Notes
Toast pine nuts in a hot skillet for 30 seconds for enhanced flavor
The dressing can be made a day ahead—store covered in fridge
For vegan version, substitute feta with crumbled tofu or omit
Blanching prevents raw asparagus stringiness while retaining structure
- Prep Time: 8
- Cook Time: 2
- Category: Recipes
- Method: Blanching and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg