Bright Spring Salad

Ingredients:

1 bunch asparagus (soft parts only, cut into 2-3 cm pieces)
1/2 cup frozen peas, thawed
A few handfuls of lettuce
2 radishes, thinly sliced
1/2 cup crumbled feta cheese
1/2 avocado, pitted, diced
1/4 cup chopped toasted pistachios
1/2 cup oven-roasted chickpeas
Fresh herbs for serving (basil, mint and/or chives)
Sea salt and freshly ground pepper
For the sauce:
1/4 cup fresh basil leaves (or a mixture of basil and mint leaves)
1 small clove garlic
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil (or more)
1/4 teaspoon sea salt

Directions:

1. Bring a large pot of salted water to a boil. Set a bowl of cold water aside. Blanch the asparagus for about 1 minute, or until tender but still bright green. Then transfer to ice water for 1 minute; then drain. Let the asparagus drain. Then transfer to a bowl with the peas.

2. Make the salad dressing: In a food processor, combine the basil, garlic, lemon juice and zest, vinegar, olive oil, and salt. Season with additional seasonings to taste. You can also add more oil.

3. Pour half of the dressing into the bowl with the asparagus and peas and toss. Season with salt and pepper to taste.

4. Arrange the lettuce leaves on a plate, then add the asparagus and pea mixture, radishes, feta, avocado, pistachios, roasted chickpeas and herbs. Drizzle with the remaining dressing. Season with additional salt and pepper, if desired.

Yield: 4 servings
Recipe: loveandlemons.com