Spring is here! The air is mild, birds are singing, and the veggies are freshly picked from the garden. Easter Salad celebrates both the holiday and the season with hearty salad greens, creamy avocado, crunchy pistachios, and nutty asparagus. Sprinkled with sharp feta and drizzled with zesty, tangy, and herby dressing, the Easter Salad is a breezy and bright bowl of delights! It’s speedy to make, too, so you can always have it ready when you want to put a spring in your step!


For the dressing:

  • 1/4 cup fresh basil or a mix of basil and mint
  • 1 small clove garlic
  • 1/2 teaspoon lemon zest, plus 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon sea salt

For the salad:

  • 1 bunch asparagus, woody ends discarded, tender tops chopped into 1-inch pieces
  • 1/2 cup frozen peas, thawed
  • sea salt, to taste
  • freshly ground pepper, to taste
  • salad greens, of your choice, to taste
  • 2 radishes, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/2 avocado, diced
  • 1/4 cup pistachios, chopped and toasted
  • 1/2 cup chickpeas, roasted
  • fresh herbs, such as basil or mint, optional, to taste, for garnish


Step 1 –In a food processor, pulse together 1/4 cup of the basil, the garlic clove, the lemon zest, the lemon juice, the vinegar, the olive oil, and 1/4 teaspoon of the sea salt until a dressing forms.

Step 2 –Bring a large pot of salted water to a boil.

Step 3 –Prepare a large bowl of ice water.

Step 4 –Add the asparagus to the boiling water and blanch until tender and bright green, about 1 minute.

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Step 5 –Transfer the asparagus to the ice water to shock them.

Step 6 –Drain and dry the asparagus.

Step 7 –Add the asparagus and the peas to a large, clean bowl.

Step 8 –Add half of the dressing to the bowl, tossing to coat the asparagus-pea mixture .

Step 9 –Season with the salt and the pepper.

Step 10 –Arrange the salad greens on a platter.

Step 11 –Layer the asparagus mixture on top of the salad greens.

Step 12 –Layer the radishes, the feta cheese, the avocado, the pistachios, the chickpeas, and the fresh herbs over the salad mixture.

Step 13 –Drizzle the remaining dressing over top.

Step 14 –Season with the salt and the pepper.

Step 15 –Serve.