Description
A bright, fresh spring salad with asparagus, peas, avocado, and pistachios in a zesty basil dressing. Packed with vibrant textures and light flavor, this 30-minute recipe celebrates seasonal produce as a versatile side or light lunch.
Ingredients
1 bunch asparagus (tender parts, chopped into 1-inch pieces)
½ cup frozen peas (thawed)
A few handfuls salad greens (e.g., romaine, butter lettuce)
2 radishes (thinly sliced)
½ cup crumbled feta cheese
¼ cup chopped toasted pistachios
½ cup roasted chickpeas
½ avocado (pitted and diced)
Fresh herbs (basil, mint, chives, for garnish)
Sea salt and pepper, to taste
Fresh basil/mint leaves (¼ cup, torn into pieces)
1 small garlic clove
1 tablespoon lemon juice
½ teaspoon lemon zest
1 tablespoon apple cider vinegar (non-alcoholic substitute for white wine vinegar)
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
Instructions
Wash and chop asparagus into 1-inch pieces. Toss thawed peas, salad greens, radishes, crumbled feta, pistachios, chickpeas, and diced avocado in a large bowl.
Prepare dressing by combining torn basil/mint, garlic, lemon juice, lemon zest, apple cider vinegar, olive oil, and salt in a small blender or food processor. Blend until smooth.
Pour dressing over salad and toss gently. Garnish with fresh herbs. Season with salt and pepper to taste.
Notes
Substitute apple cider vinegar for white wine vinegar to meet non-alcoholic dietary requirements.
Crumbled feta can be replaced with vegan cheese or omitted entirely. Chickpeas and pistachios add protein; omit gracefully if preferred.
Store leftovers in an airtight container (separate dressing) for up to 4 days. Chill before serving.
- Prep Time: 15
- Category: Recipes
- Method: No-Cook
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg