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Bright Spring Salad with Asparagus, Peas, Feta, and Fresh Herb Vinaigrette Recipe

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4.3 from 8 reviews

This Bright Spring Salad is a vibrant, fresh, and light dish perfect for a healthy meal or a flavorful side. Packed with crisp asparagus, sweet peas, fresh herbs, creamy avocado, tangy feta, crunchy pistachios, and roasted chickpeas, all tossed in a zesty basil-lemon dressing, it offers a delightful balance of textures and bright flavors that celebrate spring produce.

Ingredients

Vegetables and Salad Base

  • 1 bunch asparagus, tender parts, chopped into 1-inch pieces
  • ½ cup frozen peas, thawed
  • A few handfuls salad greens
  • 2 radishes, thinly sliced
  • ½ avocado, pitted and diced

Protein and Crunch

  • ½ cup crumbled feta cheese
  • ¼ cup chopped toasted pistachios
  • ½ cup roasted chickpeas

Herbs and Seasonings

  • Fresh herbs, for garnish (basil, mint and/or chives)
  • Sea salt and freshly ground pepper

Dressing

  • ¼ cup fresh basil leaves, or a mix of basil and mint leaves
  • 1 small garlic clove
  • 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

  1. Blanch the Asparagus: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the chopped asparagus to the boiling water and blanch them for about 1 minute until they become tender but remain bright green. Quickly transfer them to the ice water for 1 minute to stop the cooking process, then drain and dry thoroughly.
  2. Prepare the Dressing: In a food processor, combine fresh basil leaves (and mint if using), garlic, lemon juice, lemon zest, white wine vinegar, olive oil, and sea salt. Pulse until the ingredients form a smooth, vibrant dressing. Adjust the seasoning and add more olive oil if you prefer a thinner consistency.
  3. Toss Asparagus and Peas: Transfer the blanched asparagus into a bowl and add the thawed peas. Pour half of the dressing over the vegetables and gently toss to coat everything evenly. Season with salt and freshly ground pepper to taste.
  4. Assemble the Salad: Arrange the salad greens on a serving platter. Layer the dressed asparagus and peas on top, followed by thinly sliced radishes, crumbled feta cheese, diced avocado, toasted pistachios, roasted chickpeas, and fresh herbs. Drizzle the remaining dressing over the entire salad.
  5. Final Seasoning and Serve: Taste the assembled salad and add additional sea salt and freshly ground pepper if needed. Serve immediately to enjoy the fresh and crisp flavors at their best.

Notes

  • Blanching asparagus helps retain their crunch and bright color.
  • Thaw peas before adding to the salad for the best texture.
  • You can substitute pistachios with other toasted nuts such as almonds or walnuts based on preference or availability.
  • For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
  • The dressing can be made in advance and stored in the refrigerator for up to 2 days.
  • Roasted chickpeas add protein and crunch, making the salad more filling.

Find it online: https://lauracooks.com/bright-spring-salad-with-asparagus-peas-feta-and-fresh-herb-vinaigrette-recipe/