Bright Spring Green Salad
One of my favorite healthy eating hacks is to put together a delicious and unique salad on Sunday and eat it for lunch through the week – it usually lasts until Wednesday or so, but I’m working on it. This one works best if you leave the greens out until you’re ready to eat!
This week I’m making this beautiful spring salad from the Love & Lemons site:
- 1 bunch of asparagus, tender tops only
- ½ cup peas
- a few handfuls of salad greens
- ½ cup chickpeas, drained and rinsed
- a few sliced radishes
- ½ cup sliced mozzarella balls (vegan sub: avocado)
- handful of chopped, toasted pistachios
- handful of herbs: chives and mint
- a big handful of basil and mint
- 1 small garlic clove
- 1 tablespoon lemon juice, plus some zest
- 1 tablespoon white balsamic vinegar
- 2 (or more) tablespoons olive oil
- salt & pepper to taste
- In a food processor, pulse together your dressing ingredients. Taste and adjust seasonings. Set aside.
- 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 asparagus, peas, salad greens, chickpeas, radishes and mozzarella. Add as much of the dressing as you like and toss again. Add pistachios, chives and mint. Taste and adjust seasonings. Transfer the salad to a platter and serve.
- This salad can be made up to a day in advance, just leave out the salad greens until you’re ready to serve.
For more detailed instructions, visit Love & Lemons: