This super easy and light salad can be doubled or tripled for a family. You can vary it up by roasting the chickpeas for added texture. To make a complete meal, increase the amount of chickpeas or add another lean protein source like chicken breast or fish. This salad is refreshing and packed with antioxidants, fiber, and healthy fats.
Prep Time:
10 minutes
Makes:
1 serving
Ingredients:
8 asparagus spears, chopped into 1-inch pieces
1/8 cup frozen peas, thawed
2 cups greens of choice – such as spinach spring mix
1 radish, thinly sliced
1/8 cup crumbled reduced-fat feta cheese
¼ avocado, sliced
1/8 cup chickpeas, rinsed and drained
16 pistachios, shelled, roasted
Dressing:
1 tablespoon mint, minced
1 tablespoon basil, minced
1 teaspoon lemon juice
1 teaspoon red wine vinegar
2 teaspoons olive oil
Kosher salt to taste
Preparation:
- Bring a pot of salted water to boil. Have an ice bath available.
- Boil asparagus for 1 minute and drain – until bright green. Immediately put into ice bath.
- In a small bowl, mix all ingredients for the dressing. Toss asparagus and peas in the dressing. Set aside.
- Place salad greens on the bottom of the plate. Top with the asparagus mixture.
- Sprinkle radishes, feta cheese, chickpeas, avocado, and pistachios around the salad and enjoy.
Nutrition Information:
Serving Size: 1 salad
Calories: 383, Fat: 23g, Protein: 16g, Carbohydrates: 32g, Fiber: 14g, Sodium: 541mg
Adapted from: https://www.loveandlemons.com/spring-salad/#wprm-recipe-container-47647