Joanne DeAngelo, Camden Place Women A2
1 bunch asparagus, tender parts, chopped into 1-inch pieces
½ cup frozen peas, thawed 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
Dressing:
¼ cup fresh basil leaves, or a mix of basil and mint leaves
1 small garlic clove
1 Tbsp. fresh lemon juice
½ tsp. lemon zest
1 Tbsp. white wine vinegar
Combine all ingredients in a mixing bowl and dress to taste.
