Asparagus and Pea Salad with Avocado Feta Dressing Recipe
A refreshing and vibrant Asparagus Salad featuring tender blanched asparagus, sweet peas, and a zesty avocado dressing, garnished with crumbled feta, radishes, pine nuts, and fresh herbs. This light and healthy salad is perfect for spring and summer meals, combining crisp textures and bright flavors in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 2 bunches asparagus (tender parts, chopped into 1-inch pieces)
- 1 cup frozen peas (thawed)
- 3 radishes (thinly sliced)
Dressing
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ garlic clove (grated)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Avocado Dressing (amount unspecified, assumed about ⅓ cup for drizzling)
Toppings and Garnish
- ⅓ cup crumbled feta cheese
- ¼ cup pine nuts
- Fresh mint or basil leaves (for garnish)
Instructions
- Blanch the Asparagus: Bring a large pot of salted water to a boil and prepare a bowl of ice water nearby. Add the chopped asparagus to the boiling water and blanch for about 1 minute until tender yet still bright green. Immediately transfer the asparagus to the ice water to stop cooking and preserve color for 1 minute. Drain and dry the asparagus on a kitchen towel, then discard or wipe out the bowl used.
- Prepare the Dressing and Toss: In the bottom of the clean bowl, whisk together the olive oil, fresh lemon juice, grated garlic, sea salt, and freshly ground black pepper until combined. Add the blanched asparagus and thawed peas and toss gently to coat all the vegetables evenly with the dressing.
- Assemble the Salad: Transfer the tossed asparagus and peas mixture onto a serving platter. Drizzle some of the avocado dressing over the top, then evenly sprinkle with crumbled feta cheese, thinly sliced radishes, and pine nuts. Garnish with fresh mint or basil leaves as desired for an extra burst of flavor and aroma.
Notes
- Blanching asparagus briefly preserves its bright green color and crisp-tender texture.
- To thaw frozen peas quickly, place them in a colander and run under cool water for a minute.
- For a nut-free version, omit the pine nuts or substitute with toasted sunflower seeds.
- The avocado dressing amount is flexible; add more or less according to taste preference.
- This salad is best served fresh but can be refrigerated for up to 1 day.
