Asparagus salad with fetta and pistachios

Recipes / Salads

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

Recipe «Asparagus salad with fetta and pistachios» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.