This Asparagus Salad is layered with crisp-tender asparagus, sweet peas, spring salad mix, cherry tomatoes, chickpeas, thinly sliced radishes and avocado tossed in a light lemon tarragon vinaigrette. Top it with hard boiled eggs, crunchy nuts and creamy goat cheese for the best spring salad recipe ever!
Put the dressing ingredients in a wide mouthed mason jar or small bowl and blend until emulsified. Taste to adjust any of the ingredients to your own preference
Blanch the Asparagus
Bring a pot of salted water to a boil and set a bowl filled with ice and water near by.
Drop the asparagus into the boiling water and cook for about 1 to 2 minutes or until bright green and fork tender.
Transfer the blanched asparagus to the iced water to stop the cooking. Drain and pat dry.
Assemble the Salad
Layer the salad greens on a platter or salad bowl and layer the peas, radishes, chickpeas, tomatoes and avocado. Drizzle some of the salad dressing and season with salt and pepper.
Top with hard boiled eggs, goat cheese crumbles and almonds. Drizzle with additional salad dressing. Season to taste and serve.