It’s no secret I’m a huge fan of huge salads. Italian chopped salad, asparagus and melon salad, autumn kale salad with honeycrisp apples, I’m lookin’ at you. No matter the time of year, I’m going to tuck into big, hearty salads packed with the textures and flavors the season brings. Today’s recipe falls right in line. Spring green salad, welcome to the club.
I love all the shades of bright, vibrant green the lettuce, asparagus, peas, avocado, pistachios, and herbs bring to this salad. Then add in chickpeas, crisp, hot pink radishes, and the white of the feta and you’ve got a feast for the eyes and the belly. And that dressing? Perfection. The lemon and garlic punch up all the flavors in a way that make it unmistakable this salad is a celebration of all things spring.
Go ahead and add this spring green salad to your weekend menu. You won’t be sorry.
The textures and flavors of the season shine bright in this spring green salad packed with asparagus, peas, radishes, pistachios, and so much more.
Spring Green Salad
adapted from Love & Lemons
For the dressing:
¼ c. roughly chopped fresh basil and mint (whatever ratio you’d like)
1 small garlic clove
zest of 1 lemon
1 TBSP lemon juice
1 TBSP white wine vinegar
2 TBSP extra-virgin olive oil, more as desired
¼ tsp. each sea salt and freshly ground black pepper
For the salad:
¼ c. chopped, toasted pistachios
1 bunch asparagus, tender parts, chopped into 1-inch pieces
A few handfuls of salad greens (I used butter lettuce and spinach)
½ c. frozen peas, thawed
½ c. chickpeas
4 radishes, thinly sliced
1 avocado, pitted and diced
½ c. crumbled feta cheese
3 green onions, thinly sliced
fresh basil and mint, for garnish
sea salt and freshly ground pepper
- To make the dressing, place all ingredients in a food processor and blitz until herbs are finely chopped and distributed.
- For the salad, bring a pot of well salted water to a boil. Set a bowl of ice water nearby. Blanche the asparagus pieces for 1 minutes, then remove and immediately put into the ice bath for 1 minute more. Remove the asparagus pieces and set on a towel.
- To assemble the salad, place greens in a large bowl. Top with asparagus, peas, chickpeas, radishes, avocado, feta, pistachios, green onions, basil, and mint. Season with salt and pepper, then toss with half the dressing or allow each person to dress their own. Undressed salad will keep up to two days in the refrigerator.
yield: 6-8 hearty side servings