Ingredients
Scale
- 1 bunch asparagus, tender parts, chopped into 1-inch pieces
- ½ cup frozen peas, thawed
- A few handfuls salad greens (like arugula, spinach, or mixed greens you prefer)
- 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 pepper to taste
- ¼ cup fresh basil leaves, or a mix of basil and mint leaves
- 1 small garlic clove, minced
- 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 in boiling salted water for 1 minute, then transfer to ice water.
- In a food processor, combine basil, garlic, lemon juice, lemon zest, vinegar, olive oil, and salt to make the vinaigrette.
- In a bowl, mix blanched asparagus and peas with half the vinaigrette.
- On a serving platter, layer salad greens, followed by the asparagus and pea mix, radishes, feta, avocado, pistachios, and chickpeas.
- Garnish with fresh herbs and drizzle with the remaining vinaigrette, seasoning as desired.
Notes
Use seasonal vegetables for the freshest flavor.
Feel free to adjust ingredients to fit dietary preferences.
Prepare ingredients ahead of time, but dress just before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching & Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 6
- Protein: 8
- Cholesterol: 15