Village Spring Party Salad

Serves: 8

Ingredients:

• 2 bunch asparagus, tender parts, chopped into 1-inch pieces

• 1 bins of mixed salad greens

• 1 8oz bag or bins of arugula

• 1/2 bunch of radishes, thinly sliced

• 4 oz of parmesean cheese, sliced

• 1 avocado, pitted and diced

• 1 cup roasted chickpeas

• Fresh herbs, for garnish (basil, mint and/or chives)

• Sea salt and freshly ground pepper

Dressing

• 1/2 cup fresh basil or a mix of basil and mint, divided (1 cup each for dressing, .5 each for into the salad)

• 2 small garlic clove, pressed or microplaned

• 2 tablespoon lemon juice, plus ½ teaspoon zest

• 2 tablespoon white wine vinegar

• 1/3 cup extra-virgin olive oil, more as desired to taste

• 1/2 teaspoon sea salt

• Olive oil, for cooking

• Fine sea salt

• Fresh ground pepper

1. Roast the chickpeas: Pre-heat the oven to 475F. Rinse and dry the chickpeas on a large kitchen towel. Toss with avocado oil, salt, pepper, and any spices you desire. Roast the chickpeas for 20-30 minutes until crispy.

2. Prep your asparagus. Cut off woody ends and cut tender parts into 1 inch pieces.

3. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.

4. Prep your other ingredients: slice radishes and ribbon cut about .5 cup of the mint and basil for layering into the salad.

5. Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.

6. Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.

7. Assemble the salad. Arrange the salad greens in a large bowl, then layer the asparagus, radishes, parmesan, avocado, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.