Asparagus Salad

• servings: 3 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

2 bunches asparagus (tender parts, chopped into 1-inch pieces)

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

½ garlic clove (grated)

½ teaspoon sea salt

Freshly ground black pepper

1 cup frozen peas (thawed)

Avocado Dressing

⅓ cup crumbled feta cheese

3 radishes (thinly sliced)

¼ cup pine nuts

Fresh mint or basil leaves (for garnish)

Directions

Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.

At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.

Notes

Add roasted chickpeas for a full meal