Description
A vibrant, healthy salad packed with fresh spring vegetables, herbs, and a zesty dressing. Ready in 15 minutes with minimal effort, this dish highlights seasonal ingredients for a burst of color and flavor.
Ingredients
1 bunch asparagus (tender parts, chopped)
½ cup frozen peas (thawed)
A few handfuls salad greens (e.g., butter lettuce, arugula)
2 radishes (thinly sliced)
½ cup crumbled feta cheese
½ avocado (pitted and diced)
¼ cup chopped toasted pistachios
½ cup roasted chickpeas
Fresh herbs (basil, mint, chives) for garnish
Sea salt and pepper
For the dressing:
¼ cup fresh basil leaves
1 small garlic clove
1 tbsp lemon juice
½ tsp lemon zest
1 tbsp apple cider vinegar (non-alcoholic substitute)
2 tbsp extra-virgin olive oil
¼ tsp sea salt
Instructions
Wash and prepare all produce.
Combine salad greens, asparagus, peas, radishes, feta, avocado, pistachios, and chickpeas in a large bowl.
In a blender or processor, combine basil, garlic, lemon juice, lemon zest, apple cider vinegar, olive oil, and salt. Blend until smooth.
Drizzle dressing over the salad and toss gently.
Garnish with fresh herbs and additional salt/pepper to taste.
Notes
Toasted pistachios can be substituted with almonds or walnuts.
For a vegetarian option, skip the feta cheese.
Store leftovers in an airtight container in the fridge for up to 2 days.
Adjust vinegar to personal preference (e.g., more lemon juice for brightness).
- Prep Time: 15
- Cook Time: 5
- Category: Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.75 cup
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg