Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (99)
Bright Spring Salad
NUTRITION · PER SERVING25M COOK
CAL 13%·PRO 19%
CARBS 18G28% OF CAL
7G FIBER4G SUGAR7G OTHER
FAT 19G67% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright spring salad loaded with fresh vegetables, tender peas, creamy avocado, and crunchy pistachios in a zippy herb vinaigrette. Light enough for lunch but substantial enough for dinner.
mainamericansaladbeans🍲 stockpot⚙️ food processorgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bunch asparagus (tender parts, chopped into 1-inch pieces)
- ½ cup frozen peas (thawed)
- A few handfuls salad greens
- 2 radishes (thinly sliced)
- ½ cup crumbled feta cheese
- ½ avocado (pitted and diced)
- ¼ cup chopped toasted pistachios
- ½ cup roasted chickpeas
- Fresh herbs (for garnish (basil, mint and/or chives))
- Sea salt and freshly ground pepper
- ¼ cup fresh basil leaves (or a mix of basil and mint leaves)
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil (plus more as desired)
- ¼ teaspoon sea salt
At a glance
PER SERVING · TIME 25M
CAL 13%·PRO 19%
CARBS 18G28% OF CAL
7G FIBER4G SUGAR7G OTHER
FAT 19G67% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 314mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 142mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.