Go Back
Linda

Spring Salad Recipe

This spring salad recipe is crisp, colorful, and built around tender greens, asparagus, peas, radishes, avocado, feta, fresh herbs, and a bright lemon-herb vinaigrette. It works as an easy lunch, a fresh dinner side, or part of a brunch or holiday spread.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 5 oz spring mix or baby greens washed and dried well
  • 1 bunch asparagus trimmed and cut into bite-size pieces
  • 1 cup peas fresh or thawed frozen peas
  • 5 radishes thinly sliced
  • 1 small cucumber thinly sliced or chopped
  • 1 avocado cut just before serving
  • 0.33 cup feta cheese crumbled
  • 0.25 cup fresh herbs such as dill, parsley, mint, or chives, chopped
  • 0.25 cup toasted sliced almonds or pistachios, walnuts, or seeds
Lemon-Herb Vinaigrette
  • 0.25 cup olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 small shallot finely minced, or use 1 small garlic clove
  • 1 tbsp fresh herbs chopped
  • 0.5 tsp salt plus more to taste
  • 0.25 tsp black pepper plus more to taste

Equipment

  • Large Mixing Bowl
  • Small bowl
  • Whisk
  • Saucepan
  • Colander or slotted spoon
  • Knife
  • Cutting board

Method
 

  1. Wash and dry the greens thoroughly. Bring a saucepan of salted water to a boil, blanch the asparagus for 1 to 2 minutes until crisp-tender, then transfer it to ice water to stop the cooking. Drain well. Slice the radishes, prep the cucumber, thaw the peas if needed, and cut the avocado just before serving.
  2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, shallot or garlic, chopped herbs, salt, and pepper until smooth and bright-tasting.
  3. Add the greens to a large bowl. Top with the asparagus, peas, radishes, cucumber, herbs, feta, and part of the toasted almonds or other crunchy topping.
  4. Drizzle in part of the dressing and toss gently. Add more dressing only as needed so the salad stays lightly coated rather than overdressed.
  5. Finish with the avocado, extra herbs, more feta if desired, and the remaining crunchy topping. Taste and adjust with extra salt, lemon juice, or pepper before serving.

Notes

Dry the greens very well so the dressing clings properly and the salad stays crisp. Keep the dressing, avocado, herbs, cheese, and crunchy toppings separate until close to serving for the best texture. Frozen peas work well here, and blanched asparagus usually gives the freshest spring texture. For a vegan version, skip the cheese, use maple syrup, and add chickpeas or white beans for extra staying power.