Description
A vibrant spring asparagus and pea salad dressed with creamy avocado, perfect for a refreshing vegetarian meal.
Ingredients
Scale
- 1 bunch asparagus, tender parts only, chopped into 1-inch pieces (about 1/2 pound)
- 5–6 ounces baby spring greens mix, or arugula
- 1/2 cup frozen peas, thawed
- 2 radishes, sliced paper thin
- 1 15-ounces can chickpeas, drained and rinsed
- 1/2 cup halved or quartered cherry tomatoes
- 1 avocado, pitted, peeled and diced
- 3 hard boiled eggs, peeled and cut in half
- 1/4 cup goat cheese crumbles
- 1/4 cup almond slivers
- Sea salt and black pepper to taste
- 2 tablespoons fresh lemon juice
- 11/2 teaspoon Dijon mustard
- 11/2 teaspoon honey
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil
- 1 tablespoon tarragon leaves, roughly chopped
Instructions
- Prepare Asparagus & Peas: Start by blanching the asparagus until it turns bright green and slightly tender, then toss in the peas for a quick stir. This method keeps the veggies crisp-tender, adding excitement to your salad. Be cautious to avoid overcooking; you want them vibrant, not mushy.
- Slice Radishes Thinly: Grab your radishes and slice them super thin. This allows their peppery flavor to be a little less intense, making them easier to enjoy. Aim for a nice, delicate crunch here.
- Make Avocado Dressing: Mash your ripe avocado in a bowl, then mix in lemon juice, olive oil, and a pinch of salt. The creamy texture should feel luscious. This dressing adds a smooth layer to your salad. Prepare it right before serving to maintain freshness.
- Combine Salad Ingredients: Toss together the blanched asparagus, peas, and sliced radishes in a large bowl. Let the colors and textures mingle, spotting the lovely greens and pops of red. Keep everything at room temperature for the best flavor.
- Dress Before Serving: Just before enjoying, drizzle the creamy dressing over your salad and toss lightly to coat. This keeps your salad crisp and prevents it from wilting.
Notes
- Storage Tips: Store in the refrigerator in a covered container for up to 2 days. Keep the dressing separate and add just before serving to maintain freshness.
- Expert Tips: Blanch asparagus for a crisp-tender texture. If asparagus feels tough, a quick blanch in boiling water for about 2 minutes can help soften it while keeping the crunch. Use very thinly sliced radishes to tone down their sharpness. If you are worried about avocado browning, add it right before serving and drizzle with a bit of lemon juice. To ensure chickpeas are not too firm, drain and rinse them thoroughly before adding to the salad.
- Reheating Instructions: This salad is best served fresh and cold. No reheating is necessary.
- Serving Suggestions: Serve with grilled salmon or chicken for added protein. Pair with crusty bread for a satisfying meal. Add fresh herbs like parsley or basil for garnish.
- Recipe Variations: You may replace tarragon with fresh basil for a milder flavor. Adding cooked pasta or quinoa can also create a heartier option. Incorporate seasonal fruits like strawberries or peaches to diversify flavors.
- Ingredient Notes: When selecting asparagus, choose tender parts for optimal flavor. Baby spring greens mix can be substituted with baby spinach or arugula if preferred. For a different flavor profile, chickpeas can be replaced with any preferred beans like black beans or cannellini beans.
Nutrition
- Serving Size: 1 serving
- Calories: 187
- Sugar: 2g
- Sodium: 66mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 73mg