Asparagus Salad
25 min
1 / 3
Ingredients
- 2 bunches asparagus, tender parts, chopped into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ garlic clove, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 cup frozen peas, thawed
- Avocado Dressing
- ⅓ cup crumbled feta cheese
- 3 radishes, thinly sliced
- ¼ cup pine nuts
- Fresh mint or basil leaves, for garnish
Instructions
2 steps
- 1
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
- 2
At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
Progress
0 / 2 steps
