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
Scale
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.
