Spring's Best Asparagus Salad with Creamy Avocado Dressing
This asparagus salad is a delightful blend of fresh ingredients, creamy avocado dressing, and a burst of spring flavors.
Equipment
- - Pot
- - Mixing bowl
- serving platter
Ingredients
For the Salad
- 1 bunch Asparagus Tender parts, chopped into 1-inch pieces
- 1 cup Frozen Peas Thawed beforehand
- 5 pieces Radishes Thinly sliced
- 1/4 cup Pine Nuts Can be substituted with sunflower seeds for nut-free option
- 1/4 cup Fresh Mint or Basil Leaves Add just before serving
For the Dressing
- 1/4 cup Extra-Virgin Olive Oil Or avocado oil for different flavor
- 2 tablespoons Fresh Lemon Juice Freshly squeezed is best
- 1 clove Garlic Grated
- 1 teaspoon Sea Salt Adjust to taste
- 1 teaspoon Black Pepper Freshly ground
- 1/2 cup Avocado Dressing The creamy element that ties everything together
For the Garnish
- 1/2 cup Feta Cheese Crumbled goat cheese can be used for a different taste
Instructions
Preparation
- Blanch Asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 1 minute until it's bright green and tender. Quickly transfer it to an ice water bath to stop the cooking process, then drain well.
- Prepare Dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, grated garlic, sea salt, and black pepper until well combined.
- Combine Salad: Toss the blanched asparagus and thawed peas in the dressing, ensuring everything is well-coated. Transfer the salad to a beautiful serving platter.
- Garnish: Drizzle the creamy avocado dressing over the salad and sprinkle crumbled feta cheese, thinly sliced radishes, and pine nuts on top. Lastly, garnish with fresh mint or basil just before serving.
Notes
Make the avocado dressing ahead but add it just before serving to prevent browning. Serve fresh for the best taste.