Gather all the vibrant components for the Bright Spring Salad. Rinse and trim the asparagus, then chop into manageable pieces. Measure out the frozen peas and let them sit to thaw. Prepare your salad greens by washing and drying them.

In a large pot, bring salted water to a boil. Add the trimmed asparagus and blanch for about 1 minute until bright green and crisp. Transfer to an ice water bath to stop cooking and drain thoroughly.

Combine the blanched asparagus and thawed peas in a mixing bowl. Drizzle half of the dressing over them and toss gently to coat.

Blend fresh basil, minced garlic, lemon juice, lemon zest, vinegar, olive oil, and sea salt until smooth for the dressing.

On a large platter, arrange salad greens as the base, then layer with asparagus and peas, sliced radishes, crumbled feta, diced avocado, pistachios, and chickpeas.

Drizzle remaining dressing over the salad and season with freshly ground pepper and additional sea salt if desired. Let sit for a few minutes before serving.