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Another Amazing Spring Salad!

Here's a bright spring salad that combines the flavors of fresh crisp vegetables and herbs, toasted nuts, healthy chickpeas, and feta cheese, all drizzled with a zippy homemade vinaigrette - resulting in an amazing explosion of flavor!

a photo of fresh green beans, peas and radishes, all the fresh bright ingredients to a salad.

As the weather warms up, I'm sure looking forward to all of that beautiful fresh produce in the months to come!

Soon, home gardeners and Farmer's Markets alike will welcome an abundance of freshly grown vegetables and herbs, and with them, the ideas of what to create in the kitchen are endless!

Here in Idaho, it's not quite warm enough to plant outdoors, but I have started some seeds in peat pots. Some of them are the seeds from last year's harvest - so that's extra cool! They're in the mudroom with a grow light on them now, and hopefully, they'll make it into the garden soon. If you're a gardener then you know how fun it is to plant, nurture, and reap your very own produce. Although there are some limitations to what does well based on your geography, you can usually plant most of the veggies and herbs that you love the best. Similarly, you can also choose the ingredients in this amazing spring salad based on what fresh produce is available to you, and by adding your own personal preference. Like my Strawberry Spinach Salad, I think fruit would be a delicious addition to this salad, I'd suggest tossing in a chopped tart granny smith apple - yum!


1 bunch of asparagus

1/2 cup peas (ok to use frozen - thaw first)

3 cups of salad greens (spinach, romaine, butter lettuce; try a combination of your favorites)

2 radishes thinly sliced

1/2 cup crumbled feta cheese

1/2 avocado pitted and diced

1/4 cup toasted and chopped pistachios

Fresh herbs (basil, mint, chives; try a combination of your favorites)


1/4 cup fresh basil, or a mix of basil and mint

1 small clove of garlic

1 tbsp. lemon juice and 1/2 tsp. lemon zest

1 tbsp. white wine vinegar

2 tbsp. olive oil

1/4 tsp. sea salt


Bring a large pot of salted water to a boil / have a bowl of ice water nearby. Blanche the asparagus by placing them in the hot water until tender but still bright green, about one minute. Transfer them to the ice water for an additional minute, then drain. Pat dry with paper towels and cut into 1-inch pieces. Transfer to a bowl and add the peas.

Make the dressing by pulsing together the herbs, garlic, lemon juice, lemon zest, vinegar olive oil, and salt in a food processor (can also use a blender).

Add half of the dressing to the bowl with the asparagus and peas, and gently toss together.

Assemble the salad by arranging the greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs. Just before serving, drizzle with the remaining dressing. Season to taste with sea salt and freshly cracked pepper.

Note: although this salad makes a wonderful side, you could top it with your favorite protein (grilled steak, chicken, salmon, or shrimp), serve it with rolls or charred bread, and call it a meal! If you enjoyed this recipe, you might like my Strawberry Lemon Scones

— perfect for a springtime brunch! Enjoy!

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