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Asparagus salad with fetta and pistachios
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Spring salad with creamy feta, avocado, crunchy asparagus, and peppery radishes.
Ingredients:
  • 80ml olive oil
  • 3 lemons, zested, juiced
  • 6g dill
  • 6g parsley
  • 2 bunches large asparagus (about 900g total), woody ends removed
  • 4 radishes, thinly shaved on a mandolin
  • 2 avocados, pitted, peeled, thinly sliced
  • 60g fetta cheese, thinly sliced
  • 45g pistachio
Instructions:
  • Whisk together oil, 1/3 cup (80ml) lemon juice, 1 tablespoon lemon zest, dill, and parsley in a bowl. Season with salt and pepper to taste.
  • Diagonally slice asparagus, then coat in half the vinaigrette in a large bowl. Let sit for 5 mins until slightly softened, tossing occasionally. Add radishes, season with salt and pepper.
  • Lay out avocado slices on a large platter, add the asparagus mixture on top, then drizzle the remaining vinaigrette over the salad. Finish by sprinkling feta and pistachios before serving.

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