Bright Spring Salad - Love and Lemons

Ingredients

1 bunch asparagus tender parts, chopped into 1-inch pieces

1/2 cup peas frozen; thawed

A few handfuls salad greens

2 radishes thinly sliced

1/2 cup feta cheese crumbled

1/2 avocado pitted and diced

1/4 cup toasted pistachios chopped

1/2 cup roasted chickpeas

herbs basil, mint and or or chives; for garnish; fresh

Sea salt and freshly ground pepper

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

1 garlic clove small

1 tablespoon lemon juice fresh

1/2 teaspoon lemon zest

1 tablespoon white wine vinegar

2 tablespoons extra-virgin olive oil plus more as desired

1/4 teaspoon sea salt

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Directions

Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, or until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
Make the dressing: In a food processor, pulse together the basil, garlic, lemon juice and zest, vinegar, olive oil, and salt. Season to taste, adding more oil as desired.
Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs on top. Drizzle with the remaining dressing, season to taste with more salt and pepper, and serve.