Growing up, our family dinners rarely included salads – unless you count the iceberg lettuce drowning in thousand island dressing. My mom wasn’t big on fresh vegetables, and I followed in her footsteps well into my twenties.
But when I started growing my own herbs and greens in my backyard garden, I discovered that a spring salad could be so much more than a sad pile of wilted lettuce. It’s all about using fresh ingredients and keeping things simple. Now, this bright mix of spring greens and seasonal goodies has become my go-to lunch during the warmer months.
Why You’ll Love This Spring Salad
- Quick preparation – Ready in just 15-25 minutes, this salad is perfect for busy weeknights or last-minute lunch plans when you need something fresh and satisfying.
- Fresh and seasonal – Packed with spring vegetables like asparagus, snow peas, and fresh peas, this salad celebrates the best produce of the season.
- Light yet filling – The combination of crisp vegetables and creamy goat cheese makes this salad substantial enough for a main course while keeping it light and refreshing.
- Simple ingredients – Using easy-to-find seasonal produce and a basic lemon dressing, you can create this restaurant-worthy salad right at home.
- Healthy choice – This nutrient-rich salad is naturally low in calories while being high in vitamins and minerals, making it a great option for health-conscious meals.
What Kind of Asparagus Should I Use?
For this spring salad, you’ll want to look for bright green asparagus spears that are medium in thickness – about as wide as a pencil. While both thin and thick asparagus will work, medium spears are ideal because they’ll cook evenly and won’t become mushy or tough. When shopping, check that the tips are tightly closed and the stalks are firm and smooth, not wrinkled or woody. Green asparagus is the most common and works perfectly here, though purple or white asparagus could add an interesting twist if you can find them. Just remember to peel white asparagus before cooking since its outer layer tends to be more fibrous than its green counterpart.
Options for Substitutions
This fresh spring salad is pretty flexible and you can switch things up based on what you have:
- Asparagus: If asparagus isn’t in season, try using green beans or broccolini instead. Just blanch them the same way you would asparagus.
- Snow peas: Sugar snap peas make a perfect substitute, or you can use thinly sliced celery for a different but still fresh crunch.
- Baby gem/romaine lettuce: Feel free to swap in butter lettuce, mixed spring greens, or even baby spinach – any tender greens will work well here.
- Goat cheese: Not a fan of goat cheese? Try feta, ricotta salata, or even crumbled blue cheese. For a dairy-free option, try adding sliced avocado instead.
- Mint: Fresh basil or a mix of soft herbs like parsley and dill can work in place of mint. Just avoid tough herbs like rosemary or sage.
- Lemon juice/zest: You can use lime or even orange for a different citrus twist. If using orange, reduce the amount of juice slightly as it’s less tart than lemon.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing this spring salad is overcooking the green vegetables – asparagus and snow peas should be blanched just until bright green and still crisp-tender, which usually takes only 2-3 minutes in boiling water. To keep your vegetables from turning mushy and dull, have an ice bath ready and plunge them in immediately after blanching, which stops the cooking process and preserves their crunch and bright color. Another common error is dressing the salad too early – wait until just before serving to add the lemon vinaigrette, or you’ll end up with wilted lettuce leaves that have lost their fresh texture. For the best flavor balance, make sure to taste and adjust the dressing before adding it to the salad, as lemon juice intensity can vary, and remember to bring the goat cheese to room temperature for about 15 minutes so it crumbles more easily and distributes evenly throughout the salad.
What to Serve With Spring Salad?
This fresh spring salad makes a perfect side dish, but you can easily turn it into a complete meal with a few simple additions. A piece of grilled salmon or chicken breast would pair wonderfully with these spring vegetables and goat cheese. For a vegetarian option, try serving it alongside a warm quiche or a slice of crusty bread with butter. If you’re hosting a brunch, this salad goes really well with a simple frittata or some poached eggs on toast. The lemony dressing and fresh mint in the salad make it especially good with anything grilled or roasted!
Storage Instructions
Keep Fresh: This spring salad is best enjoyed right after it’s made, but if you need to prep ahead, you can store the dressed salad in an airtight container in the fridge for up to 24 hours. The lettuce might get a bit wilted after that, but it’s still good to eat!
Prep Ahead: Want to get a head start? Wash and prep all your veggies up to 2 days in advance, storing them separately in containers lined with paper towels. Keep the dressing in a jar in the fridge, and just toss everything together when you’re ready to serve. This way, everything stays crisp and fresh.
Keep Components Separate: If you’ve got leftover ingredients, store them separately – keep the goat cheese wrapped up tight, the prepped veggies in containers with paper towels, and any unused dressing in a sealed jar. The veggies will stay fresh for 2-3 days, and the dressing will keep for up to a week in the fridge.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 20-25 g
- Fat: 50-60 g
- Carbohydrates: 40-45 g
Ingredients
- 3 bunches (24 spears) of asparagus, with tough ends removed
- 120g (4oz) snow peas, trimmed with strings taken off
- 1 head of washed baby gem or romaine lettuce (about 16 leaves)
- 2 cups peas, fresh or frozen
- 90g (3oz) goat cheese
- 1 cup loosely packed mint leaves, roughly torn
- 1 teaspoon grated lemon peel (from 1 lemon)
- 2 tablespoons fresh lemon juice (30ml)
- 6 tablespoons extra virgin olive oil (90ml)
- 1/4 teaspoon salt and pepper each
Step 1: Boil and Blanch the Vegetables
Begin by bringing a large pot of water to a boil.
Once boiling, add the snow peas and cook for 1 and 1/2 minutes.
Next, add the asparagus spears and continue boiling for another 1 and 1/2 minutes.
Finally, add the frozen peas and boil for an additional 30 seconds, or until the water just returns to a simmer and the peas turn bright green.
Quickly drain the vegetables and refresh them under cold running water until cooled to stop the cooking process.
Step 2: Dry and Prepare the Vegetables
Remove the asparagus and snow peas from the colander and blot them dry with paper towels.
Leave the peas in the colander, giving them a toss now and then to help them dry.
Ensuring the vegetables are dry is crucial, as any moisture can dilute the dressing, preventing it from sticking properly.
Step 3: Prepare the Salad Ingredients
Take the larger baby cos leaves and split them down the middle, leaving the smaller ones whole.
Cut the asparagus stems in half on a slight angle for better presentation.
This preparation helps in better integration and presentation of the salad.
Step 4: Prepare the Dressing
Shake the dressing ingredients in a jar to combine them thoroughly.
This ensures that the dressing is ready to coat the salad uniformly with flavor.
Step 5: Combine and Dress the Salad
Combine all the prepared vegetables in a large bowl.
Pour the dressing over them and toss gently to ensure they are evenly coated.
This step allows the dressing to enhance the flavor of each vegetable.
Step 6: Final Assembly and Serve
Arrange the dressed salad on a platter for serving.
Top with small chunks of goat’s cheese for added flavor and texture.
Serve the salad immediately to enjoy its fresh and vibrant flavors at their best!