Name: Spring Garden Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1 bunch asparagus tender parts, chopped into 1-inch pieces; ½ cup frozen peas thawed; A few handfuls salad greens; 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, and/or chives, for garnish; Sea salt and freshly ground black pepper; ¼ cup fresh basil leaves or a mix of basil and mint; 1 small garlic clove; 1 tablespoon fresh lemon juice; ½ teaspoon lemon zest; 1 tablespoon white wine vinegar; 2 tablespoons extra-virgin olive oil plus more as desired; ¼ teaspoon sea salt for the dressing

01

Overview

Prep20 min

Cook5 min

Total25 min

Servings4

DifficultyEasy

02

Ingredients

1 bunch asparagustender parts, chopped into 1-inch pieces½ cup frozen peasthawedA few handfuls salad greens2 radishesthinly sliced½ cup crumbled feta cheese½ avocadopitted and diced¼ cup chopped toasted pistachios½ cup roasted chickpeas Fresh herbsbasil, mint, and/or chives, for garnish Sea salt and freshly ground black pepper¼ cup fresh basil leavesor a mix of basil and mint1 small garlic clove1 tablespoon fresh lemon juice½ teaspoon lemon zest1 tablespoon white wine vinegar2 tablespoons extra-virgin olive oilplus more as desired¼ teaspoon sea saltfor the dressing

03

Equipment

Large pot
Bowl of ice water
Food processor or blender
Platter or shallow bowl
Knife and cutting board

04

Method

01

Wake the green jewels

Bring a pot of salted water to a boil and set a bowl of ice water nearby. Blanch asparagus about 1 minute until tender but still bright green. Transfer to ice water for 1 minute, then drain and dry. Toss the asparagus with the thawed peas in a bowl.

02

Blend the basil sunshine

In a food processor, pulse basil, garlic, lemon juice, zest, vinegar, olive oil, and salt until smooth. Taste and add a little more oil if you want it softer.

03

Lay the soft greens

Arrange salad greens on a platter. Spoon the asparagus and peas over the greens, then add radishes, feta, avocado, pistachios, chickpeas, and herbs in gentle layers.

04

Dress the first friends

Toss half the dressing with the asparagus and peas before they settle on the platter, or drizzle half over the layers and gently nudge everything together.

05

Finish with the rest

Drizzle the remaining dressing over the salad. Season with salt and pepper, scatter a last pinch of herbs, and serve while everything still sparkles.

✦

Tips

NoteNo food processor? Chop the basil fine and whisk the dressing in a jar.

NoteSwap pistachios for almonds if that is what your pantry has.

NoteRoasted chickpeas add crunch; skip them if you want a softer bowl.

✦

Nutrition

Calories~260 kcal

Protein9 g

Fat18 g

Carbohydrates16 g

✦

Storage

RefrigeratorKeep dressing separate and assemble within a day for best texture.

LeftoversUndressed greens and blanched asparagus keep 1 to 2 days chilled.

AvocadoAdd avocado just before serving so it stays green.

?

Frequently asked

Can I skip blanching?+

You can use very thin raw asparagus ribbons, but blanching makes thicker spears tender.

Dairy-free?+

Leave out the feta or use a soft dairy-free crumble.

Make-ahead?+

Blanch vegetables and blend dressing in the morning; assemble at lunch.

Spring Garden Salad

Overview

Ingredients

Equipment