Fresh Spring Salad

• Asparagus – I blanch it until it’s crisp-tender but still bright green.

• Peas – Their sweet flavor is delicious in this spring green salad! I almost always use thawed frozen peas, but blanched fresh peas would be equally tasty.

• Radishes – For crunch and a pop of pink! I like to use a mix of watermelon radishes and red radishes, but just one variety would work fine too.

• Feta cheese – It adds delicious tangy flavor.

• Toasted pistachios and roasted chickpeas – They add protein, nutty flavor, and crunch.

• Avocado – A rich and creamy contrast to the crisp veggies and crunchy chickpeas.

• Fresh herbs – Choose one or use a mix! I love to make this spring green salad with a blend of basil, mint, and chives.

• Salad greens – Any tender spring greens would be good. Butterhead and red leaf lettuce, mesclun, and arugula are some of my favorites.

• And a bright, herb-flecked dressing – I toss this zippy mix of lemon juice, white wine vinegar, olive oil, and basil with the asparagus and peas first. Then, I drizzle more dressing over the entire salad when I assemble it. Yum!