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A fresh and vibrant spring green salad packed with crisp seasonal veggies, creamy avocado, and crunchy garbanzo beans, all tossed in a light and herby dressing. Perfect for a refreshing meal or side dish!
Type of Cuisine:
Medierranean
Prep Time: 15 minutes.
Cook Time: 0 minutes
How Many Servings?
2-3 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 cups pea shoots | |
| 2 small Persian cucumber, thinly sliced | |
| 2 medium watermelon radishes, thinly sliced | |
| 3-4 small radishes cut into chunks | |
| A handful of sliced green onions | |
| 1 cup snap peas, halved lengthwise | |
| 6–8 stalks asparagus, blanched & chopped | |
| 1 cup toasted garbanzo beans | |
| 1/2 avacado chopped | |
| 1/4 cup crumbeld feta cheese | |
| handsfull of fresh herbs dill and mint leaves |
Fresh Herb & Lemon Dressing
| 1/4 cup extra virgin olive oil | |
| 2 tablespoons fresh lemon juice | |
| 1 small garlic clove, minced | |
| salt and pepper to taste | |
| 1 tablespoon fresh mint, finely chopped | |
| 1/2 teaspoon dry mint or dill | |
| 1 teaspoon honey ( optional) |
Preparation
1
Prep the Ingredients
Measure and wash all your ingredients to make assembly quick and easy
Measure and wash all your ingredients to make assembly quick and easy
2
Blanch the Asparagus
Bring a pot of water to a boil. Add the asparagus and blanch for 1–2 minutes, then transfer to an ice bath to stop cooking. Once cooled, chop into smaller pieces.
Bring a pot of water to a boil. Add the asparagus and blanch for 1–2 minutes, then transfer to an ice bath to stop cooking. Once cooled, chop into smaller pieces.
3
Slice the Watermelon Radishes
Use a mandoline slicer to thinly slice the watermelon radishes for a crisp, delicate texture.
Use a mandoline slicer to thinly slice the watermelon radishes for a crisp, delicate texture.
4
Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, salt, pepper, fresh mint, and dried mint or dill until well combined.
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, salt, pepper, fresh mint, and dried mint or dill until well combined.
5
Assemble the Salad
In a large platter layer, the pea shoots as the base. Arrange the sliced cucumbers, radishes, green onions, snap peas, blanched asparagus, avocado slices, crumbled feta cheese, fresh dill, mint, and toasted garbanzo beans evenly on top. Drizzle the dressing over the salad and gently toss to coat.
In a large platter layer, the pea shoots as the base. Arrange the sliced cucumbers, radishes, green onions, snap peas, blanched asparagus, avocado slices, crumbled feta cheese, fresh dill, mint, and toasted garbanzo beans evenly on top. Drizzle the dressing over the salad and gently toss to coat.