Asparagus and broccoli spring salad with lemon honey dressing – Get ready to elevate your salad game with this vibrant green spring salad! Packed with crunchy vegetables, spiced crispy chickpeas, salty feta, and topped with a creamy lemon honey dressing, it’s a flavor explosion you won’t want to miss.
This green spring salad gets a kick from crunchy vegetables, spiced crispy chickpeas, salty feta and a creamy lemon honey dressing. I always try to serve a salad that is hearty, tasty, super pretty, packed with lots of veggies and most importantly with lots of flavor.
When making this recipe, focus on the quality of your ingredients. Be sure not to overcook the asparagus and broccoli to maintain their crunchiness and vibrant colors. And opt for farm-fresh eggs with golden yolks for that extra touch of richness.
This salad isn’t just about looks—it’s hearty, tasty, and bursting with flavor. It’s the perfect addition to any meal, guaranteed to impress your taste buds with every bite.
Helpful tips
- Add some excitement to your spring gatherings with this vibrant salad, perfect as a side dish or a light meal at any barbecue or dinner. I recently paired it with oven-roasted salmon, and let me tell you, it’s a match made in heaven! But chicken or steak will work great, too.
- But this salad is also perfect as a light lunch or dinner salad when paired with crusty bread or some crispy potatoes. And the leftovers are immensely delicious the next day!!
- Whether you’re hosting a gathering or simply treating yourself to a flavorful meal, this salad is sure to impress. Give it a try and elevate your dining experience with this delightful combination of fresh ingredients and bold flavors.
- Serves 4 as a side dish or 2 as a main course.
How to store this asparagus and broccoli salad
Keep leftovers stored in airtight containers in the fridge for up to 3 days
Asparagus Broccoli Spring Salad
Ingredients
Vegetables
- 1 broccoli - small, cut into florets
- 3.5 ounces asparagus - peeled and cut into thirds
- 2 ounces lettuce leaves
- 2 ounces feta - crumbled
- 6 radishes
- 1 avocado - cut in half
Crispy chickpeas
- 3.5 ounces chickpeas - drained and rinsed
- 1 tsp potato starch
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 1 tbsp olive oil
- black pepper - to taste
- salt - to taste
Lemon Honey Dressing
- 5 tbsp olive oil
- 2 tbsp mayonnaise
- 2 tbsp yogurt
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1 tbsp honey
- 1 garlic clove - grated
- black pepper - to taste
- salt - to taste
For serving
- toasted pepita seeds
- toasted sunflower seeds
- flaky salt
- freshly ground black pepper
- 2 hard-boiled eggs
Instructions
- Get your prep done before you start cooking: Boil the eggs. Cut broccoli into florets, slice the radishes and cut the avocado in half. Peel and chop the asparagus.
- Bring a large pot with salted water to a boil, add broccoli and simmer for about 3 minutes. Use a slotted spoon to scoop them out of the water and drain, reserving the water.
- Add the asparagus to the same pot with boiling water and let cook for 3 minutes. Drain and rinse them with cool water to stop the cooking process.
- To make the crispy chickpeas, place the potato starch, smoked paprika and ground cumin in a medium bowl and mix to combine. Add the chickpeas, season with salt and pepper, toss to coat. Heat oil in a large non-stick frying pan over medium heat. Cook the chickpeas, for 4–5 minutes or until crisp and golden. Let drain on kitchen paper.
- Combine all the ingredients for the dressing in a bowl.
- Place the broccoli florets and asparagus in a large serving bowl, add lettuce, avocado and radishes. Top with eggs, crispy chickpeas, feta crumbs, pepita and sunflower seeds. Add the lemony dressing, flakey sea salt and a good grind of black pepper. Toss and serve. Enjoy!
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