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If you’re craving a salad that bursts with fresh, vibrant flavors and celebrates the very best of spring’s bounty, then you absolutely must try this Amazing Bright Spring Salad with Basil Lemon Dressing Recipe. It’s a dazzling combination of crisp asparagus and peas, peppery greens, creamy avocado, and tangy feta, all brought together by a luscious, zesty basil lemon dressing that sings with every bite. This salad isn’t just a side dish—it’s a celebration of color, texture, and flavor that’s guaranteed to brighten your table and your mood.
Ingredients You’ll Need
These ingredients are simple yet carefully chosen to create a harmony of fresh textures and bright flavors. Each element plays a crucial role, from the crunch of toasted nuts to the creamy contrast of feta cheese, making this salad both exciting and satisfying.
- 1 bunch asparagus, trimmed and cut into 1-inch pieces: Fresh asparagus adds a tender crunch and springtime vibrancy.
- ½ cup fresh or frozen peas, thawed: Sweet peas bring a pop of natural sweetness and a delightful texture.
- 4 cups mixed spring greens (arugula, butter lettuce, or baby spinach): A peppery and tender bed of greenery creates the perfect base.
- 3 radishes, thinly sliced: Radishes provide a peppery bite and a gorgeous splash of pink.
- ½ avocado, diced: Creamy avocado balances the salad with its buttery texture.
- ½ cup crumbled feta cheese: Feta adds a salty tang that heightens every other flavor.
- ¼ cup chopped toasted pistachios or almonds: Toasted nuts introduce a nutty crunch for delightful contrast.
- ½ cup roasted chickpeas: Roasted chickpeas bring an earthy crunch and boost the protein content.
- Fresh herbs for garnish (basil, mint, and/or chives): Herb garnishes add aromatic freshness and visual appeal.
- Sea salt and black pepper to taste: Essential seasonings to make all the flavors shine.
- ¼ cup fresh basil leaves (for dressing): Basil infuses the dressing with herbal brightness.
- 1 small garlic clove (for dressing): Garlic adds a mellow punch of savory depth.
- 1 tablespoon lemon juice (for dressing): Lemon juice gives a lively citrus zing.
- ½ teaspoon lemon zest (for dressing): The zest intensifies the lemon flavor with aromatic oils.
- 1 tablespoon white wine vinegar (for dressing): A gentle acidity that brightens the dressing perfectly.
- 2 tablespoons olive oil (for dressing): Olive oil provides luscious richness and smoothness.
- ¼ teaspoon sea salt (for dressing): A pinch of salt ties all dressing flavors together.
How to Make Amazing Bright Spring Salad with Basil Lemon Dressing Recipe
Step 1: Blanch the Asparagus
Start by bringing a pot of salted water to a boil, and prepare a bowl of ice water. Blanching the asparagus for just one minute helps preserve its bright color and crunch, perfectly setting the stage for your salad.
Step 2: Chill the Asparagus
Right after blanching, transfer the asparagus into the ice water for one minute to stop the cooking process and lock in that beautiful color and crisp-tender texture. Afterward, drain and pat them dry carefully.
Step 3: Prepare the Basil Lemon Dressing
In a food processor or blender, combine fresh basil leaves, a small garlic clove, lemon juice and zest, white wine vinegar, olive oil, and a pinch of sea salt. Blend until smooth and silky. This magical dressing is the soul of the Amazing Bright Spring Salad with Basil Lemon Dressing Recipe, bursting with fresh, lively flavors.
Step 4: Toss Asparagus and Peas in Dressing
In a large bowl, gently mix the blanched asparagus pieces with the fresh or thawed peas. Add half of the dressing and toss everything together so each piece is kissed by that flavorful glaze. Season with salt and black pepper to taste.
Step 5: Layer the Salad
On a large serving platter, spread out your mixed spring greens to create a lush, colorful base. Layer the dressed asparagus and pea mixture over the greens, followed by thinly sliced radishes, diced avocado, crumbled feta cheese, toasted nuts, and roasted chickpeas. This layering builds a feast for the eyes and the palate alike.
Step 6: Finish and Serve
Drizzle the remaining basil lemon dressing over the entire salad. Garnish with fresh herbs such as basil, mint, and chives for an extra aromatic and visual lift. This salad is best enjoyed immediately while the flavors are bright and fresh.
How to Serve Amazing Bright Spring Salad with Basil Lemon Dressing Recipe
Garnishes
Fresh herbs really elevate this salad—try scattering chopped basil, mint, or chives on top. A sprinkle of extra toasted nuts or a few more crumbles of feta can also add delightful texture and flavor right before serving.
Side Dishes
This salad shines as a main event on warmer days but also pairs beautifully with grilled chicken or fish for a heartier meal. Light rustic bread or delicate crackers complement the dish perfectly, inviting guests to scoop up every last bite.
Creative Ways to Present
For a stunning presentation, serve the salad in a large, shallow bowl or arrange it on a wooden board for a rustic look. Layer the ingredients carefully so the vibrant colors peek through. Offering the dressing on the side can be fun too, letting everyone dress their portion just how they like.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad components separately—keep the greens, dressed asparagus, and creamy avocado apart to avoid sogginess. Assemble just before eating to preserve freshness and texture.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. Ingredients like fresh greens and avocado lose their appealing texture when frozen and thawed.
Reheating
Since this is a cold salad packed with fresh veggies and creamy elements, it is not meant to be reheated. Serve any leftovers chilled and fresh for the best experience.
FAQs
Can I use frozen peas in the salad?
Absolutely! Just make sure to thaw them fully and drain any excess moisture before mixing them into the salad to keep everything crisp and vibrant.
What can I substitute if I don’t have feta cheese?
Crumbled goat cheese or ricotta salata make excellent substitutes for feta, providing similar tanginess and a creamy texture that complements the salad beautifully.
Is this salad suitable for vegans?
To make this recipe vegan-friendly, simply omit the feta cheese and swap the roasted chickpeas with a favorite crunchy seed or nut for extra texture.
Can I prepare the dressing ahead of time?
Yes! The basil lemon dressing can be made up to two days in advance and kept refrigerated. Stir or shake well before using to recombine the ingredients.
What other herbs work well in the dressing?
While basil is the star here, fresh mint or parsley can be added or substituted to give the dressing a slightly different but equally refreshing flavor profile.
Final Thoughts
Nothing brightens a spring day quite like this Amazing Bright Spring Salad with Basil Lemon Dressing Recipe. It’s an effortless way to bring freshness, color, and incredible flavor to your table. Whether you’re sharing it with family or treating yourself, it’s sure to become a beloved go-to. So grab those beautiful spring veggies and whip up this salad—you won’t regret it!
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Amazing Bright Spring Salad with Basil Lemon Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Salad
- Method: Blending and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Amazing Bright Spring Salad with Basil Lemon Dressing is a fresh, vibrant dish perfect for springtime. It features crisp blanched asparagus, peas, and mixed greens, layered with radishes, creamy avocado, crumbled feta, crunchy nuts, and roasted chickpeas. A zesty basil lemon dressing ties all the flavors together, making it a light yet satisfying salad ideal for a healthy lunch or side dish.
Ingredients
Salad Ingredients
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- ½ cup fresh or frozen peas, thawed
- 4 cups mixed spring greens (arugula, butter lettuce, or baby spinach)
- 3 radishes, thinly sliced
- ½ avocado, diced
- ½ cup crumbled feta cheese
- ¼ cup chopped toasted pistachios or almonds
- ½ cup roasted chickpeas
- Fresh herbs for garnish (basil, mint, and/or chives)
- Sea salt and black pepper to taste
Basil Lemon Dressing
- ¼ cup fresh basil leaves
- 1 small garlic clove
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
Instructions
- Boil and prepare ice bath: Bring a pot of salted water to a boil and prepare a bowl of ice water to stop the cooking process after blanching the asparagus.
- Blanch asparagus: Add the asparagus pieces to the boiling water and cook for 1 minute until they turn bright green and are crisp-tender.
- Ice bath the asparagus: Immediately transfer the asparagus to the ice water bath for 1 minute to stop cooking, then drain and pat dry.
- Make the dressing: In a food processor or blender, combine fresh basil leaves, garlic, lemon juice, lemon zest, white wine vinegar, olive oil, and sea salt. Blend until smooth to create the basil lemon dressing.
- Toss asparagus and peas: In a large bowl, combine the blanched asparagus and thawed peas. Add half of the dressing and toss gently to coat. Season with sea salt and black pepper to taste.
- Prepare the salad base: Arrange the mixed spring greens evenly on a large platter as the base of the salad.
- Assemble salad layers: Layer the dressed asparagus mixture on top of the greens, followed by thinly sliced radishes, diced avocado, crumbled feta cheese, chopped toasted nuts (pistachios or almonds), and roasted chickpeas.
- Add dressing and garnish: Drizzle the remaining basil lemon dressing over the assembled salad and garnish with fresh herbs such as basil, mint, and/or chives.
- Serve immediately: This salad is best enjoyed fresh, so serve immediately for optimal texture and flavor.
Notes
- Blanching the asparagus preserves its bright color and crisp texture.
- If fresh peas are unavailable, frozen peas thawed to room temperature work well.
- The roasted chickpeas add a crunchy texture and extra protein to the salad.
- The salad is best served immediately to keep greens fresh and avocado vibrant.
- You can substitute the nuts with your favorite toasted nuts or seeds for variety.
- This dressing can be made ahead and stored refrigerated for up to 2 days.
