Description
This vibrant spring green salad celebrates seasonal produce with tender asparagus, sweet peas, creamy avocado, and crunchy pistachios. A nutrient-packed, 15-minute dish perfect for light meals or gatherings. Flavorful and adaptable!
Ingredients
1 bunch asparagus (tender parts), chopped into 1-inch pieces
½ cup frozen peas, thawed
4 cups mixed fresh salad greens
2 radishes, thinly sliced
½ cup crumbled feta cheese
½ avocado, pitted and diced
¼ cup chopped toasted pistachios
2 cups roasted chickpeas
½ cup olive oil
2 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Preheat grill or stovetop skillet for asparagus.
Toss asparagus with a drizzle of olive oil, salt, and pepper; cook until tender (4-5 minutes).
Meanwhile, mix salad greens, radishes, peas, chickpeas, avocado, and pistachios in a large bowl.
Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a jar for dressing.
Pour dressing over the salad and stir to coat. Crumble feta cheese on top before serving.
Notes
Skip feta for a vegan version (use nutritional yeast for creaminess).
Substitute pistachios with walnuts or almonds.
Use fresh peas instead of frozen if in season.
Store leftovers in an airtight container for up to 2 days (add dressing just before serving).
Adjust protein by adding grilled chicken (ensure it’s pre-cooked)
- Prep Time: 15
- Cook Time: 5
- Category: Recipes
- Method: Stovetop/Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg