Description
A vibrant, nutrient-packed salad celebrating spring’s best produce. Balanced flavors, bright colors, and a homemade basil-garlic dressing elevate this quick, satisfying meal.
Ingredients
1 bunch asparagus, tough ends trimmed
½ cup frozen peas (no need to thaw)
A few generous handfuls of mixed salad greens (butter lettuce, arugula, or spinach)
2 radishes, thinly sliced
½ cup crumbled feta cheese
½ avocado, sliced
¼ cup chopped toasted pistachios
½ cup roasted chickpeas (canned, drained, patted dry, and roasted with olive oil & salt at 400°F for 20 mins)
Fresh herbs like dill or mint, for garnish
Sea salt and freshly ground black pepper
¼ cup fresh basil leaves, packed
1 small garlic clove
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar (substitute for red wine vinegar to meet dietary requirements)
1 tbsp honey
Instructions
Trim asparagus and roast on a baking sheet at 400°F for 10-12 minutes until tender-crisp.
Blanch peas by roasting them with chickpeas for 20 minutes at 400°F (no need to thaw). Prepare greens, radishes, and avocado.
To make the dressing, blend basil, garlic, olive oil, lemon juice, apple cider vinegar, and honey until smooth.
Toss all salad ingredients together and drizzle with dressing just before serving.
Garnish with chopped herbs and additional pistachios.
Notes
Roast chickpeas and asparagus ahead for quicker assembly. Adjust dressing sweetness by adding honey gradually. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 8
- Cook Time: 17
- Category: Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg