Bright Spring Salad 

Ingredients

• * 1 bunch asparagus, tender parts, chopped into 1-inch pieces
• * ½ cup frozen peas, thawed
• * A few handfuls salad greens
• * 2 radishes, thinly sliced
• * ½ cup crumbled feta cheese
• * ½ avocado, pitted and diced
• * ¼ cup chopped toasted pistachios
• * ½ cup roasted chickpeas
• * Fresh herbs, for garnish (basil, mint and/or chives)
• * Sea salt and freshly ground pepper

Dressing

• * ¼ cup fresh basil leaves, or a mix of basil and mint leaves
• * 1 small garlic clove
• * 1 tablespoon fresh lemon juice
• * ½ teaspoon lemon zest
• * 1 tablespoon white wine vinegar
• * 2 tablespoons extra-virgin olive oil, plus more as desired
• * ¼ teaspoon sea salt

Instructions

1. In a food processor, combine the fresh basil (or basil and mint), garlic, lemon juice, lemon zest, white wine vinegar, olive oil, and sea salt. Blend until smooth, adding more olive oil as needed for a thinner consistency.

2. In a large bowl, toss together the asparagus, peas, salad greens, radishes, feta cheese, avocado, toasted pistachios, and roasted chickpeas.

3. Assemble the salad by arranging the salad greens on a platter. Then layer the asparagus/pea mixture, radishes, feta, avocado, pistachios, chickpeas, and herbs on top.

4. Drizzle with the remaining dressing, season with more salt and pepper to taste, and serve.