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Bright Spring Asparagus Salad with Feta, Avocado, and Pistachios Recipe

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4 from 1 review

This Bright Spring Salad is a fresh and vibrant dish featuring tender blanched asparagus, sweet peas, crisp radishes, creamy avocado, tangy feta, crunchy pistachios, and roasted chickpeas. Tossed in a fragrant basil and lemon dressing, it’s a perfect light lunch or side dish bursting with textures and delightful seasonal flavors.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 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 cup crumbled feta cheese
  • ½ avocado, pitted and diced
  • ¼ cup chopped toasted pistachios
  • ½ cup roasted chickpeas
  • Fresh herbs for garnish (basil, mint and/or chives)
  • Sea salt and freshly ground pepper to taste

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. Add the chopped asparagus and blanch for about 1 minute, until tender yet bright green. Immediately transfer the asparagus to a bowl of ice water to stop the cooking for about 1 minute. Drain and dry the asparagus.
  2. Combine Peas and Asparagus: Place the blanched asparagus back into a large bowl and add the thawed peas.
  3. Prepare the Dressing: In a food processor, pulse together the fresh basil leaves (or basil and mint mix), garlic, lemon juice, lemon zest, white wine vinegar, olive oil, and sea salt until smooth. Taste and adjust the seasoning, adding more olive oil if desired for consistency.
  4. Toss with Dressing: Pour half of the dressing over the asparagus and peas, tossing gently to coat evenly. Season with salt and freshly ground pepper to taste.
  5. Assemble the Salad: Arrange the salad greens on a serving platter. Layer the dressed asparagus and peas mixture on top, then add sliced radishes, crumbled feta cheese, diced avocado, chopped toasted pistachios, roasted chickpeas, and fresh herbs for garnish.
  6. Finish and Serve: Drizzle the remaining dressing over the assembled salad. Season with additional sea salt and pepper as desired. Serve immediately for the freshest flavor and texture.

Notes

  • Blanching the asparagus retains its bright color and crisp-tender texture.
  • You can substitute pistachios with toasted almonds or walnuts if preferred.
  • For a vegan version, omit feta cheese or replace it with a plant-based cheese alternative.
  • Roasted chickpeas can be store-bought or homemade for added crunch.
  • Dressing can be made a day ahead and refrigerated; bring to room temperature before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Blanching and No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/bright-spring-asparagus-salad-with-feta-avocado-and-pistachios-recipe/