Ingredients

• Spring mix baby salad greens (about 6 cups)
• 1 bunch asparagus, blanched until crisp-tender and bright green
• 1 cup peas (thawed frozen or blanched fresh English peas)
• 4–6 radishes (watermelon and/or red), thinly sliced
• 1 avocado sliced in bite size
• 4 oz Humble Goat Cheese, crumbled
• ½ cup toasted pistachios
• ½ cup roasted chickpeas
• ¼ cup fresh herbs (basil, mint, chives — any mix you love)
• 3–4 hard-boiled eggs, cooled and sliced bite sized (optional for an Easter twist)
• Salad Girl Lemony Herb Organic Vinaigrette

Instructions

1. Gently toss together the greens & fresh herbs
   Arrange the herbs & spring greens mix onto a large, pretty white platter.
2. Blanch the asparagus
   Cook in salted boiling water for 2–3 minutes until bright green and crisp-tender. Transfer to an ice bath, then drain well.
3. Layer the salad
   Gently decorate Spring Greens with asparagus, peas, radishes, avocado, goat cheese, chickpeas, and pistachios over the greens.
4. Add the Easter touch (optional)
   Nestle in sliced hard boiled eggs:-)
5. Just before serving-drizzle with Lemony Herb Vinaigrette & Enjoy a little taste of Spring:-)