Bright Spring Salad

Bright Spring Salad This is the spring salad recipe I’ll be  making all season long! It’s an easy, vibrant, and tasty way to highlight the greatest vegetables of the season.

There’s nothing I want more than this spring salad when the weather gets warmer. Eating in season is an exciting way to eat since it’s vibrant, light, and full of the greatest fruit available in the spring. Nearly all of the vegetables in this spring salad recipe are at their snappiest, sweetest, or softest right now, so you don’t need to add anything to make them into a pleasant meal. Add some cheese, toss with a spicy dressing, and for added crunch, toss in a handful of nuts. You can create a spring salad that is brimming with flavour and texture in only a few minutes of work. It’s incredibly tasty and easy, and I have no doubt you will adore it.


  1. 1 bunch of delicate asparagus spears cut into 1-inch sections.
  2. ½ cup thawed frozen peas
  3. Salad greens, a couple of handfuls
  4. Two radishes, cut thinly
  5. ½ cup of feta cheese in crumbles
  6. ½ pitted and diced avocado
  7. ½ cup of roasted, chopped pistachios
  8. 1/4 cup of roasted lentils
  9. Fresh herbs (chives, mint, and/or basil) for garnish
  10. freshly ground pepper and sea salt


  1. ¼ cup fresh basil or a mix of basil and mint
  2. 1 small garlic clove
  3. 1 tablespoon lemon juice, plus ½ teaspoon zest
  4. 1 tablespoon white wine vinegar
  5. 2 tablespoons extra-virgin olive oil, more as desired
  6. ¼ teaspoon sea salt


  1. Place a bowl of ice water close by and bring a large saucepan of salted water to a boil. When the asparagus is tender but still bright green, blanch it for about one minute. After transferring for a minute in the ice water, drain. After letting the asparagus air dry, return it to the bowl and stir in the peas.
  2. Prepare the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
  3. Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
  4. Put the salad together. After layering the salad greens, add the feta, avocado, pistachios, chickpeas, radishes, asparagus/pea mixture, and herbs to the platter. After adding extra salt and pepper to taste, drizzle with the remaining dressing and serve.

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