Ingredients
| 1 | bunch tender, garden-fresh asparagus, cut into 1-inch pieces |
| 1/2 | cup fresh peas (or frozen, thawed) |
| sea salt, to taste | |
| pepper, to taste | |
| handfuls of salad greens | |
| 2 | radishes, thinly sliced |
| 1/2 | cup feta cheese, crumbled |
| 1/2 | avocado, diced |
| 1/4 | cup toasted nuts (pistachios, almonds, walnuts or pepitas), chopped |
| 1/2 | cup roasted chickpeas (optional) |
| 1/4 | cup fresh basil |
| 1 | small clove garlic |
| 1 | tablespoon lemon juice |
| 1/2 | teaspoon lemon zest |
| 1 | tablespoon white wine vinegar |
| 2 | tablespoons extra-virgin olive oil |
| 1/4 | teaspoon sea salt |
Instructions
Blanch asparagus in boiling salt water for 1 minute until tender but still bright green. Transfer to ice water for 1 minute. After draining, dry asparagus and mix it with the peas in a bowl. In a food processor, pulse together basil, garlic, lemon juice, zest, vinegar, olive oil and ¼ teaspoon sea salt. Add half of the dressing to the asparagus and pea mixture and toss to coat. Season with salt and pepper to taste. Arrange
salad greens, layer asparagus and pea mixture, radishes, feta cheese, avocado, nuts and chickpeas. Drizzle with remaining dressing, season with salt and pepper. Serves 4
