Description
A vibrant, seasonal salad celebrating spring’s bounty with blanched asparagus, fresh peas, zesty herbed dressing, and crunchy pistachios. Packed with nutrients and bursting with flavor, this salad is as visually stunning as it is delicious.
Ingredients
1 bunch asparagus (12–16 stalks)
1 cup shelled fresh peas
1 cup cooked chickpeas
1 medium avocado, diced
1 small red onion, thinly sliced
1 cup crumbled feta cheese
1/4 cup chopped pistachios
1/4 cup fresh radishes, sliced
1 clove garlic, minced
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp water
1 tbsp chopped fresh herbs (dill, basil, mint)
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Toss asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and rinse with cold water.
In a small bowl, whisk garlic, olive oil, lemon juice, water, and herbs to make dressing.
In a large bowl, combine blanched asparagus, peas, chickpeas, avocado, red onion (soaked 10 minutes), radishes, and pistachios.
Add dressing and toss gently to coat. Top with feta cheese and fresh herbs.
Season with additional salt and pepper if desired.
Notes
For best flavor, use same-day fresh peas; frozen peas may alter texture.
Store leftovers in an airtight container in refrigerator for up to 24 hours. Let dressing sit for richer flavor overnight.
Vegan option: substitute feta with crumbled tofu or vegan cheese alternative.
- Prep Time: 15
- Cook Time: 5
- Category: Recipes
- Method: Fresh Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 cup mixed salad
- Calories: 275
- Sugar: 4g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 4.5g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg