Spring Asparagus Salad (Printable Version)
Tender asparagus and baby greens tossed with chickpeas, radishes, and lemon vinaigrette make a fresh spring salad.
# Ingredients Required:
→ Vegetables
01 -
450 g asparagus, tender tips only, cut into 2.5 cm pieces
02 -
150-170 g baby spring greens mix or arugula
03 -
120 ml frozen peas, thawed
04 -
2 radishes, thinly sliced
05 -
120 ml halved or quartered cherry tomatoes, assorted colors optional
06 -
1 avocado, pitted, peeled and diced
→ Legumes
07 -
425 g canned chickpeas, drained and rinsed
→ Protein
08 -
3 hard-boiled eggs, peeled and halved
→ Cheese and Nuts
09 -
60 ml goat cheese crumbles or feta cheese
10 -
60 ml almond slivers
→ Dressing
11 -
30 ml fresh lemon juice
12 -
5 ml Dijon mustard
13 -
5 ml honey
14 -
15 ml white wine vinegar
15 -
60 ml olive oil
16 -
15 ml chopped fresh tarragon leaves or basil
17 -
Sea salt and black pepper, to taste
# Guide to Cooking:
01 -
Combine lemon juice, Dijon mustard, honey, white wine vinegar, olive oil, tarragon, salt, and pepper in a small jar or bowl. Emulsify by shaking or whisking until the dressing is smooth. Adjust seasoning to taste.
02 -
Bring a pot of salted water to a boil. Submerge the asparagus pieces for 1-2 minutes until bright green and tender. Immediately transfer them to an ice bath to halt cooking, then drain and pat dry.
03 -
Arrange the baby greens on a serving platter or bowl. Layer peas, radishes, chickpeas, cherry tomatoes, avocado, and blanched asparagus over the greens. Drizzle a portion of the dressing and season with salt and pepper.
04 -
Top the salad with halved hard-boiled eggs, goat cheese crumbles, and almond slivers. Drizzle remaining dressing over the salad, season as needed, and serve immediately.
# Extra Suggestions:
01 -
Blanching asparagus enhances color and texture while preserving nutrients. Use an ice bath to stop cooking promptly.