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Professional spring salad plated on a white dish showing perfect texture and color balance
Debra

Spring Salad Recipe

This spring salad recipe is bright, fresh, and full of seasonal flavor. Made with tender asparagus, sweet peas, crisp radishes, creamy feta, mixed greens, and a simple lemon vinaigrette, it is perfect for lunch, brunch, or a light side dish.
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Prep Time 15 minutes
Cook Time 3 minutes
Cooling Time 5 minutes
Total Time 18 minutes
Servings: 4 bowls
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • 1 cup green peas fresh or thawed frozen
  • 5 cups spring mix greens
  • 4 radishes thinly sliced
  • 1 avocado diced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup pistachios roughly chopped
  • 1/4 cup fresh basil torn or chopped
Vinaigrette
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Equipment

  • Large pot
  • Slotted spoon
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Add the asparagus pieces and blanch for 2 to 3 minutes until bright green and just tender. Transfer them immediately to cold water or an ice bath, then drain well.
  2. If needed, blanch the peas for about 1 minute, then drain and cool. Pat the asparagus and peas dry so the salad does not become watery.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
  4. Add the spring mix greens, radishes, avocado, basil, asparagus, and peas to a large mixing bowl. Drizzle with the vinaigrette and toss gently to coat.
  5. Top the salad with crumbled feta and chopped pistachios. Serve immediately for the freshest texture and flavor.

Notes

Tip 1: Keep the dressing separate until just before serving if you are making this salad ahead.
Tip 2: You can swap pistachios for sliced almonds or sunflower seeds.
Tip 3: For extra protein, add grilled chicken, salmon, or chickpeas.