Bright Spring Salad with Asparagus, Peas, Feta, and Pistachios Recipe
A bright and fresh spring salad featuring blanched asparagus, peas, crisp radishes, creamy avocado, feta cheese, toasted pistachios, and roasted chickpeas, all tossed in a zesty herb vinaigrette. Perfect as a light meal or an elegant side dish.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Blanching
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 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, for garnish (basil, mint and/or chives)
- Sea salt and freshly ground pepper
Dressing
- ¼ cup fresh basil leaves, or a mix of basil and mint leaves
- 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
Instructions
- Blanch Asparagus and Prepare Peas: Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, or until tender but still bright green. Transfer to the ice water for 1 minute to halt cooking, then drain. Allow the asparagus to dry, then return to the bowl and add the thawed peas.
- Make the Dressing: In a food processor, pulse together basil leaves, garlic, lemon juice and zest, white wine vinegar, olive oil, and sea salt until smooth. Taste and adjust seasoning, adding more olive oil if desired for consistency and flavor.
- Toss Vegetables with Dressing: Add half of the dressing to the bowl with asparagus and peas, tossing gently to coat evenly. Season with sea salt and freshly ground black pepper to taste.
- Assemble the Salad: Arrange salad greens on a serving platter. Layer the dressed asparagus and pea mixture over the greens. Then add radishes, crumbled feta, diced avocado, chopped pistachios, roasted chickpeas, and garnish with fresh herbs. Drizzle the remaining dressing over the top and season again with salt and pepper if needed. Serve immediately for best freshness.
Notes
- Blanching the asparagus quickly preserves its bright color and crisp texture.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
- Roasted chickpeas add a satisfying crunch and protein boost to the salad.
- Use a mix of fresh herbs like basil, mint, and chives for enhanced flavor complexity.
- This salad is best served fresh but can be prepped a few hours in advance with dressing added just before serving.