Asparagus salad with fetta and pistachios

Cooking Salads Asparagus salad with fetta and pistachios

Toss creamy fetta and avocado with crunchy asparagus and peppery radishes for a fresh, tasty spring salad. Recipe by Curtis Stone.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. In a medium bowl, whisk oil, 1/3 cup (80ml) lemon juice, 1 tablespoon lemon zest, dill and parsley. Season vinaigrette with salt and pepper.
  2. Thinly slice asparagus diagonally. In a large bowl, toss asparagus with half the vinaigrette to coat. Set aside, tossing occasionally, for 5 mins or until asparagus has softened slightly. Fold in radishes. Season with salt and pepper.
  3. Arrange avocado slices on a large platter and top with asparagus mixture. Spoon remaining vinaigrette over salad. Sprinkle fetta and pistachios over and serve.

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1/3 cup extra virgin olive oil
3 lemons, zested, juiced
2 tbsp fresh dill, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
2 bunches large asparagus , woody ends removed
4 radishes, thinly shaved on a mandolin
2 avocados, pitted, peeled, thinly sliced
60g fetta cheese, thinly sliced
1/3 cup pistachios, toasted, coarsely chopped

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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