Description
A vibrant, one-bowl seasonal salad celebrating spring produce with blanched asparagus, sweet peas, creamy avocado, and a zesty basil dressing. Perfect for quick lunches or elegant sides, this dish is visually stunning and nutritionally balanced.
Ingredients
8 cups fresh spring greens (arugula or baby spinach)
200g asparagus (trimmed and blanched)
125g snow peas or fresh English peas
100g crumbled feta cheese
2 ripe avocados (diced)
2 tbsp olive oil
1 tbsp fresh basil leaves (chopped)
1 tbsp honey
1 tbsp fresh lemon juice
2 red radishes (thinly sliced)
1 scallion (chopped)
50g raw pistachios (toasted)
Instructions
Preheat oven to 350°F (180°C)
Blanch asparagus in boiling water for 1-2 minutes, then shock in ice
Heat 1 tbsp olive oil in a skillet and sauté peas until tender
Toast pistachios in oven for 5-8 minutes
Whisk together dressing: basil, honey, lemon juice, and 1 tbsp olive oil
Toss greens with dressing
Top with blanched asparagus, sautéed peas, avocado, feta, radishes, and scallions
Notes
Substitute feta with halal-friendly vegan cheese
Use chickpeas instead of peas for non-seasonal variation
Add a splash of water to dressing if too thick
Store in airtight container for up to 3 days
For protein boost, add grilled chicken or tofu (not specified in original content)
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Blanching & Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe (for 4 servings)
- Calories: 170
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 7g