Fresh Spring Salad with Balsamic Vinaigrette
A light and vibrant fresh spring salad with crisp greens, asparagus, sweet peas, and crunchy chickpeas, finished with a balanced balsamic vinaigrette—quick to make, healthy, and perfect for any occasion.
Ingredients
- 1 bunch green asparagus , trimmed
- 100 g mixed green salad
- 1 handful fresh basil leaves
- 50 g green peas (fresh or frozen)
- 5 red radishes , thinly sliced
- 1/2 cup roasted chickpeas
- 2 tbsp almonds , roughly chopped
- 50 g parmesan cheese , shaved
- 4 tbsp balsamic vinaigrette
- Salt and freshly cracked black pepper
Instructions
- Trim the asparagus and either blanch it briefly in salted boiling water for 1–2 minutes and cool, or shave it raw into thin ribbons. Prepare the peas by blanching fresh ones quickly and cooling them, or thawing if using frozen.
- Wash and dry the greens, slice the radishes, chop the almonds, shave the parmesan, and tear the basil. Combine the greens with asparagus, peas, and radishes in a large bowl, then add the chickpeas, almonds, parmesan, and basil.
- Drizzle with balsamic vinaigrette, toss gently, season with salt and pepper, and serve immediately.
Notes
- You can blanch or shave the asparagus raw—both work, depending on whether you prefer a tender or crisp texture.
- Make sure the greens are completely dry before dressing so the vinaigrette coats properly.
- Add the roasted chickpeas just before serving to keep them crunchy.
- Start with less dressing and add more as needed—you want to lightly coat, not soak the salad.
- This salad is best enjoyed fresh, but you can prep all components ahead and assemble just before serving.