Description
A vibrant 15-minute salad featuring crisp blanched asparagus, sweet peas, and a creamy avocado dressing. Topped with feta, radishes, and pine nuts for a perfect springtime balance of freshness and crunch.
Ingredients
12 asparagus spears, trimmed
1 cup frozen peas (refreshed with ice)
1 cup crumbled feta cheese
1/2 cup sliced radishes
1/4 cup pine nuts, toasted
1 ripe avocado
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon honey
Salt to taste
Instructions
Blanch asparagus by boiling in salted water for 2 minutes. Shock in ice water to retain color.
Cook peas in boiling water for 2 minutes. Refresh with ice water.
Toast pine nuts on a baking sheet for 2 minutes in a warm oven (350°F/180°C).
Blend avocado, olive oil, lime juice, honey, and salt until smooth for dressing.
Toss blanched asparagus, peas, radishes, and feta in a bowl. Add dressing and garnish with pine nuts.
Notes
Blanching asparagus for 30 seconds prevents overcooking. Thaw peas in the fridge to speed up cooking. Substitute feta with vegan cheese if preferred. Pine nuts can be omitted for allergies; use sunflower seeds instead.
- Prep Time: 12
- Cook Time: 3
- Category: Recipes
- Method: Blanching and Tossing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 240
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg