Spring Green Salad Dish, full of green veggies, soft mozzarella & fresh herbs, this bright spring salad recipe is delicious in fact.
This is a great make-ahead salad perfect for your spring picnics & branches in fact.
The veggies will stay crisp overnight in the fridge, just add the salad greens as your ready then serve.
This easy salad recipe proves that a fresh-tasting hearty plate of greens and mix-ins can be dinner in fact.
Spring Green Salad Dish: Instructions
Make the basil & mint oil: In a food processor, pulse together the herbs, garlic, lemon juice, and zest, balsamic, olive oil, then salt, and pepper.
Taste then adjust seasonings. Set aside.
Prepare the salad: Chop your asparagus into 1-inch pieces. Blanch them for about 45 seconds in a pot of boiling, salted water.
Remove immediately then transfer asparagus to a bowl of ice water. Let cool, then drain.
In a large bowl toss together the blanched asparagus, peas, salad greens, chickpeas, radishes, and mozzarella.
Then add as much of the dressing as you like and toss again. Add the pistachios, chives, and mint. Taste then adjust seasonings.
Transfer the salad to a platter then serve.
This salad can be made up to a day in advance, just leave out the salad greens until you’re ready to serve.
Ingredients
- 1 small garlic clove
- ¼ cup fresh basil or mix of basil and mint
- 1 tablespoon lemon juice, plus some zest
- 1 tablespoon white balsamic vinegar
- 2 tablespoons extra-virgin olive oil, more as desired
- Sea salt and fresh black pepper
Spring greens salad:
- 1 bunch of asparagus, tender tops only
- ½ cup peas
- A few handfuls of salad greens
- ½ cup chickpeas drained and rinsed
- A few sliced radishes
- ½ cup sliced mozzarella balls (vegan sub: avocado)
- A handful of chopped, toasted pistachios
- A handful of herbs: chopped basil, mint and/or chives
