Asparagus Spring Salad
Serves 4 | Prep Time: 20 minutes | Cooking Time: 1 minute
1 bunch asparagus, shaved in strips
1/2 cup peas
4 cups spinach
2 radishes, thinly sliced
1/2 cup feta cheese
1/2 cup nuts or seed of choice
1/4 cup basil
1 garlic clove
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 tablespoons olive oil
1/4 teaspoon lemon zest
Tips & Notes
Mix up your ingredients. Choose the fresh herbs of your choice (chives, parsley, mint) and the nuts or seeds of your choice (pistachios, sunflower seeds). Or add a couple of handfuls of roasted chickpeas.
If you don’t have time to make the dressing, mix pesto with some olive oil to your desired consistency and pour over salad.
1. Bring pot of water to boil and set bowl of ice water nearby. Cook asparagus about a minute, until tender. Transfer to ice water 1 minute, then drain. Add asparagus and peas to bowl.
3. Make the dressing: In food processor, pulse together dressing ingredients, adding more olive oil as needed for desired consistency.
4. Add half the dressing mix to bowl with asparagus and peas to coat. Add salt, pepper and lemon to season as needed.
5. Combine spinach, asparagus, peas, sliced radishes, feta in bowl. Add handful of additional desired nuts (pistachios, sunflower seeds), fresh herbs to garnish and remaining dressing.