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Spring Asparagus Salad
Ingredients
- ▢ 1 bunch asparagus, tender parts only, chopped into 1-inch pieces (about 1/2 pound)
- ▢ 5-6 ounces baby spring greens mix, or arugula
- ▢ ½ cup frozen peas, thawed
- ▢ 2 radishes, sliced paper thin
- ▢ 1 15-ounces can chickpeas, drained and rinsed
- ▢ 1/2 cup halved or quartered cherry tomatoes (you can use assorted colors if preferred)
- ▢ 1 avocado, pitted, peeled and diced
- ▢ 3 hard boiled eggs, peeled and cut in half
- ▢ 1/4 cup goat cheese crumbles (you can also use feta cheese)
- ▢ ¼ cup almond slivers
- ▢ Sea salt and black pepper
- Dressing:
- ▢ 2 tablespoons fresh lemon juice
- ▢ 1 teaspoon Dijon mustard
- ▢ 1 teaspoon honey
- ▢ 1 tablespoon white wine vinegar
- ▢ 1/4 cup olive oil
- ▢ 1 tablespoon tarragon leaves, roughly chopped (basil can also be used)
- ▢ Salt and black pepper to taste
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