Spring salad with asparagus, feta cheese, lemon and hazelnuts

2 servings

30 minutes

Spring salad with asparagus, feta cheese, lemon, and hazelnuts is the embodiment of freshness and harmony in European cuisine. This light and vibrant salad combines the crunch of radishes, the tenderness of asparagus and zucchini, the creamy texture of feta, and the zest of roasted hazelnuts. Lemon juice and zest add a refreshing tang to the dish, while greens—arugula and chard—enhance it with aromatic notes. The dish is perfect for spring picnics and light dinners, delighting the eye with its colorful presentation and refined balance of flavors. It pairs wonderfully with white wine or refreshing lemonade.

Energy value per serving

• Calories: 360.3
• Proteins: 14.9g
• Fats: 23.5g
• Carbohydrates: 22.8g

Ingredients

• Asparagus: 0.5 bunch
• Green peas: 0.5 glass
• Radish: 100 g
• Zucchini: 1 pc
• Arugula: to taste
• Chard: to taste
• Feta cheese: 50 g
• Lemon: 0.5 pc
• Olive oil: to taste
• Roasted hazelnuts: 50 g

Cooking steps

1. Slightly fry the asparagus.

   Required ingredients:

   • Asparagus: 0.5 bunch

2. Remove the zest from the lemon and chop it, then squeeze the juice from the lemon.

   Required ingredients:

   • Lemon: 0.5 piece

3. Chop radishes, zucchini, asparagus, and crumble feta cheese.

   Required ingredients:

   • Radish: 100 g
   • Zucchini: 1 piece
   • Asparagus: 0.5 bunch
   • Feta cheese: 50 g

4. Mix all the ingredients.

   Required ingredients:

   • Asparagus: 0.5 bunch
   • Green peas: 0.5 glass
   • Radish: 100 g
   • Zucchini: 1 piece
   • Arugula:  to taste
   • Chard:  to taste
   • Feta cheese: 50 g
   • Lemon: 0.5 piece
   • Olive oil:  to taste
   • Roasted hazelnuts: 50 g