Spring is just around the corner and has me thinking green!  I concocted this vibrant salad as a submission to The Heart of the Matter roundup hosted by Joanna, Ilva and Michelle.  Thank you ladies for hosting this wonderful monthly event.

This months heart healthy theme is an "Easter dish to share".  Be sure to visit The Heart of the Matter after March 20th to view the roundup. 

This very simply and healthy salad is flavored with fresh dill, mint and basil with fresh lime juice and white balsamic vinegar as a dressing.  The capers add a nice bit of zip and the raw pistachios contribute to the protein content along with the edamame.  Then there is the asparagus, which I love and Wilson does not.  I'm happy to say that I will get to enjoy this salad on my own over the next few days as Wilson is on a business trip! 

Spring Green Rice & Herb Salad

1 cup arborio rice
1 bunch asparagus
1 bunch green onions, chopped (¾ cup)
1 cup edamame unshelled
¼ cup fresh dill, chopped (1-oz pkg)
2 T. fresh mint leaves, chiffanade
2 T. fresh basil leaves, chiffanade
2 T. capers, drained
1 T. white balsamic vinegar
zest and juice of one lime
½ tsp kosher salt
white pepper
pistachios for garnish (I used about ⅓ cup raw)

Place 1 cup arborio* rice in a large soup pot and add about 8 cups of water and 1 tsp salt. Bring to a boil, reduce to simmer and let cook until tender but still slightly firm. Drain the rice and spread on a sheet pan. Drizzle with 1 T. white balsamic vinegar and place in the refrigerator to cool.

Meanwhile, cut your asparagus into about 1" pieces and blanch for 1 minute then place in an ice bath. Cook the edamame in the same water you blanched the asparagus in. Typically you place edamame in simmering water for a couple of minutes but follow the directions on the bag. Drain the edamame and set aside to cool.

When the rice, asparagus and edamame have cooled, combine in a large bowl and toss with the remaining ingredients and refrigerate. At service, garnish with pistachios.

* Arborio rice is very starchy and commonly used for making risotto.  The starch is responsible for giving risotto is creamy texture.  For my salad, I wanted the grains to be separate so that is why I opted for this unconventional rice cooking technique.  Certainly you can use any rice you please.