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Spring Salad

Name: Spring Salad
Prep time: 720 s
Total time: 1320 s
Yield: 8
Ingredients: 250 grams Asparagus raw; 1/2 cup Peas green frozen unprepared; 96 grams Chicory greens raw; 2 Units Radishes oriental raw; 1/2 cup Cheese feta; 1/2 Unit Avocados raw all commercial varieties; 1/4 cup Nuts pistachio nuts dry roasted with salt added; 2 tablespoons Basil fresh; 2 tablespoons Spearmint fresh; 2 tablespoons Chives raw; 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper black; 1/4 cup Basil fresh; 4 tablespoons Spearmint fresh; 1 Unit Garlic raw; 1 tablespoon Lemon juice raw; 1/2 teaspoon Lemon peel raw; 1 tablespoon Vinegar red wine; 2 tablespoons Oil olive salad or cooking; 1/4 teaspoon Salt table

22'

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A fresh and vibrant salad featuring asparagus, peas, and a variety of other vegetables, topped with a flavorful dressing.

Not included in this recipe

Peanuts

Gluten

Fish

Egg

Crustaceans

Salad

Peanuts-Free

Gluten-Free

Ingredients

Servings

- 8 Portions +

Asparagus, raw

250 grams Asparagus, raw

Peas, green, frozen, unprepared

1/2 cup Peas, green, frozen, unprepared

Chicory greens, raw

96 grams Chicory greens, raw

Radishes, oriental, raw

2 Units Radishes, oriental, raw

Cheese, feta

1/2 cup Cheese, feta

Avocados, raw, all commercial varieties

1/2 Unit Avocados, raw, all commercial varieties

Nuts, pistachio nuts, dry roasted, with salt added

1/4 cup Nuts, pistachio nuts, dry roasted, with salt added

Basil, fresh

2 tablespoons Basil, fresh

Spearmint, fresh

2 tablespoons Spearmint, fresh

Chives, raw

2 tablespoons Chives, raw

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Basil, fresh

1/4 cup Basil, fresh

Spearmint, fresh

4 tablespoons Spearmint, fresh

Garlic, raw

1 Unit Garlic, raw

Lemon juice, raw

1 tablespoon Lemon juice, raw

Lemon peel, raw

1/2 teaspoon Lemon peel, raw

Vinegar, red wine

1 tablespoon Vinegar, red wine

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Salt, table

1/4 teaspoon Salt, table

Spring Salad

Nutri value

Go to instructions

Instructions

4 Steps

22'

Total

12'

Preparation

Cooking

10'

Waiting

Step by step

1 of 4

Blanch Asparagus and Peas

Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, or until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.

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2 of 4

Make the Dressing

In a food processor, pulse together the basil, garlic, lemon juice and zest, vinegar, olive oil, and salt. Season to taste, adding more oil as desired.

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3 of 4

Dress the Asparagus

Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.

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4 of 4

10'

Assemble the Salad

Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs on top. Drizzle with the remaining dressing, season to taste with more salt and pepper, and serve.

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