Bright Spring Salad Pressure Cooker Recipe
This spring salad recipe is a perfect light meal or side dish. Filled with fresh veggies, herbs, and a zippy vinaigrette, it's simple, bright, and delicious.
Ingredients
Main Ingredients
- 1 bunch Asparagus tender parts, chopped into 1-inch pieces
- 0.5 cup Frozen peas thawed
- A few handfuls Salad greens
- 2 Radishes thinly sliced
- 0.5 cup Feta cheese crumbled
- 0.5 Avocado pitted and diced
- 0.25 cup Pistachios chopped toasted
- 0.5 cup Roasted chickpeas
- Fresh herbs for garnish (basil, mint and/or chives)
- Sea salt and freshly ground pepper
Dressing
- 0.25 cup Fresh basil leaves or a mix of basil and mint leaves
- 1 small Garlic clove
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Lemon zest
- 1 tablespoon White wine vinegar
- 2 tablespoons Extra-virgin olive oil plus more as desired
- 0.25 teaspoon Sea salt
Instructions
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, or until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the basil, garlic, lemon juice and zest, vinegar, olive oil, and salt. Season to taste, adding more oil as desired.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs on top.
- Drizzle with the remaining dressing, season to taste with more salt and pepper, and serve.
Notes
Serve immediately for best results.
