Bright Spring Salad
A vibrant and fresh salad featuring asparagus, peas, avocado, and a zesty dressing, perfect for celebrating spring.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Tender asparagus
- Frozen peas
- Salad greens (baby greens, arugula, or spinach)
- Radishes
- Crumbled feta cheese
- Diced avocado
- Toasted pistachios
- Roasted chickpeas
- Fresh herbs (basil, mint, or chives)
- 1 clove of garlic
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon sea salt
Instructions
- Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Drain and rinse one can of chickpeas, then toss them in a bowl with olive oil, salt, and paprika. Roast for 20-30 minutes until crispy.
- Cook the Asparagus: Chop asparagus into 1-inch pieces and sauté in olive oil over medium heat for 3-4 minutes until tender.
- Prep Your Greens: In a salad bowl, combine a few handfuls of salad greens.
- Add the Freshness: Thinly slice radishes and add them along with peas, asparagus, feta, avocado, and roasted chickpeas.
- Whip Up the Dressing: In a bowl, combine minced garlic, lemon juice, lemon zest, vinegar, olive oil, and salt. Whisk until combined.
- Dress and Toss: Drizzle the dressing over the salad and toss gently to coat.
Notes
Store leftover salad in an airtight container with the dressing on the side. Enjoy within a day or two for maximum freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: spring salad, fresh salad, vegetarian recipes, healthy salad, colorful salad
Find it online: https://mapleladle.com/bright-spring-salad/