FromLove & Lemons
Full of green veggies, this bright green salad showcases some of spring’s best produce.
Basil & mint dressing:
¼ cup mix of fresh basil and mint
1 small garlic clove
1 tablespoon lemon juice, plus some zest
1 tablespoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
Sea salt and fresh black pepper, to taste
Spring greens salad:
1 bunch of asparagus
½ cup peas
4 handfuls of salad greens
½ cup chickpeas, drained and rinsed
3 radishes, sliced
½ cup mozzarella balls, sliced
Handful of toasted pistachios, chopped
Handful of basil, mint and/or chives, chopped
To make vegan-friendly, substitute mozzarella for avocado
- Make the basil & mint oil: In a food processor, pulse together the herbs, garlic, lemon juice and zest, balsamic, olive oil, and salt and pepper. Taste and adjust seasonings. Set aside.
- Prepare the salad: Chop your asparagus into 1-inch pieces. Blanch them for about 45 seconds in a pot of boiling, salted water. Remove immediately and transfer asparagus to a bowl of ice water. Let cool, then drain. (If you’re using fresh peas, blanch the peas as well, if you’re using frozen ones, just let them thaw and add them to your salad raw).
- In a large bowl, toss together the blanched asparagus, peas, salad greens, chickpeas, radishes, and mozzarella. Add dressing and toss again. Add the pistachios, chives, and mint.
- Transfer the salad to a platter and serve.