Pea and Asparagus Salad

Pea and Asparagus Salad 🥗

Bright, crisp, and full of spring flavor, this pea and asparagus salad features tender asparagus, sweet peas, crunchy snow peas, sugar snap peas, radishes, and little gem lettuce tossed with a light lemony herb dressing.

Perfect for weeknight dinners, or spring lunches and brunches, this salad comes together quickly and can be prepped ahead for effortless serving. Fresh herbs, a touch of lemon, and optional crumbled goat cheese bring layers of flavor and color that make every bite refreshing and vibrant.

If you’re looking for more ways to cook with seasonal produce, take a look at my vegetable recipes for spring for more simple dishes featuring fresh spring vegetables.

Why You’ll Love This Asparagus and Pea Salad 🌿

• Crisp, fresh vegetables with bright spring flavors
• Quick to prepare (vegetables and dressing can be made ahead)
• Colorful and full of texture from peas, asparagus, and radishes

Ingredients for Asparagus Pea Salad 🥣

• Asparagus – Cut into 1-inch pieces. Blanch briefly for bright green, tender-crisp texture.
• Frozen peas – Sweet and poppy. Blanch briefly to maintain color and tenderness.
• Snow peas & sugar snap peas – Add crunch and freshness. Blanch for 1 minute.
• Radishes – Thinly sliced for peppery crunch.
• Little gem lettuce – A mix of butter lettuce’s mild taste and romaine’s satisfying crunch, but in a smaller leaf. Can’t find little gem lettuce? Baby butter lettuce or romaine hearts work just as well. Provides a crisp, tender base for the salad.
• Goat cheese – Adds creamy tang; omit for vegan or use plant-based cheese.
• Olive oil – Smooths the dressing and lightly coats vegetables.
• Lemon juice & zest – Brightens flavors and balances richness.
• Honey – Subtle sweetness; swap for agave or stevia for vegan.
• Fresh mint & dill – Herbs bring freshness; add some to dressing and reserve some for garnish.
• Salt & pepper – Enhances the flavors.

How to Make Pea and Asparagus Salad 🥗

1️⃣ Blanch the vegetables

Prepare an ice bath with ice cubes and cold water in a large bowl. Bring a large pot of salted water to a boil:

• Blanch asparagus for 1 minute until bright green; transfer to ice bath.
• Bring water back to a boil and blanch peas for 1 minute; transfer to ice bath.
• Repeat with snow peas and sugar snap peas, adding ice as needed to keep the bath cold.
• Drain vegetables from the ice bath and gently pat dry. Set aside or refrigerate until ready to assemble.

2️⃣ Make the dressing

In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, salt, and pepper. Stir in chopped mint and dill. Set aside or refrigerate until needed.

3️⃣ Assemble the salad

Toss lettuce leaves with half of the dressing to lightly coat and arrange on a serving platter.

Toss blanched vegetables and radishes with a few spoonfuls of dressing and layer on top of the lettuce.

Scatter crumbled goat cheese and a few torn mint leaves and dill fronds across the top. Serve with remaining dressing alongside.