Easter Salad


  • For the dressing:
  • 1/4 cup fresh basil or a mix of basil and mint
  • 1 small clove garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus more to taste
  • 1/4 teaspoon sea salt
  • For the salad:
  • 1 bunch asparagus, woody parts discarded, and tender parts chopped into 1-inch pieces
  • 1/2 cup frozen peas, thawed
  • sea salt, to taste
  • freshly ground pepper, to taste
  • salad greens, of your choice, to taste
  • 2 radishes, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/2 avocado, pitted and diced
  • 1/4 cup pistachios, chopped and toasted
  • 1/2 cup chickpeas, roasted
  • fresh herbs, such as basil or mint, optional, for garnish


  1. In a food processor, pulse together 1/4 cup basil with the garlic clove, lemon juice, lemon zest, vinegar, olive oil, and 1/4 teaspoon sea salt until a dressing forms.
  2. Bring a large pot of salted water to a bowl.
  3. Set a bowl of ice water nearby.
  4. Add the asparagus to the boiling water and blanch until tender and bright green, about 1 minute.
  5. Transfer the asparagus to the ice water to shock them.
  6. Drain and dry the asparagus.
  7. Add the asparagus and peas to a large bowl.
  8. Add half of the dressing to the bowl, tossing to coat the asparagus and peas.
  9. Season to taste with salt and pepper.
  10. Arrange the salad greens on a platter.
  11. Layer the asparagus and peas on top of the salad greens.
  12. Layer on the radishes, feta cheese, avocado, pistachios, chickpeas, and herbs.
  13. Drizzle on the remaining dressing.
  14. Season to taste.
  15. Serve.

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