Looking for a light, flavorful, and healthy salad this spring? This easy pea and asparagus salad with a tangy lemon herb vinaigrette will quickly become your go-to.
When I think of spring cooking, words like fresh, easy, and flavorful immediately come to mind. This season is one of the best for eating healthfully, thanks to an abundance of fresh produce. Asparagus, radishes, and peas are all in their prime, requiring minimal preparation to enjoy at their peak.
After months of hearty casseroles and creamy sauces, spring vegetables are like a breath of fresh air. One of my favorite ways to enjoy them is in a light, refreshing salad. Tender blanched vegetables, sweet baby lettuce, fresh herbs, and a tangy lemon vinaigrette come together in this pea and asparagus salad—a true taste of spring.
Pea and Asparagus Salad:
The vegetables are sweet and tender, the dressing is zesty and bright, and each bite offers a satisfying crunch from little gem lettuce. If you’ve never tried little gem lettuce, it’s 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 will work just as well.) Here’s what you’ll need:
Ingredient Notes:
(For the full list of ingredients and detailed instructions, check out the recipe card at the bottom.)
- Asparagus – About ½ a bunch, cut into 1-inch pieces. Go for small to medium-sized asparagus if possible.
- Peas – Frozen peas work perfectly here.
- Snow Peas – Be sure to remove the strings before using.
- Sugar Snap Peas – Also remove the strings before adding them.
- Radishes – Choose any variety or color of radishes you like.
- Lettuce – Opt for little gem lettuce leaves, or substitute baby butter lettuce or romaine if needed.
- Goat Cheese – Use fresh goat cheese (omit for a vegan version).
- Dressing – You’ll need extra virgin olive oil, fresh lemon juice and zest, honey (sub agave or a few drops of stevia for a vegan option), fresh mint, and dill for a bright lemon herb vinaigrette.
How to Make the Pea and Asparagus Salad:
This salad comes together in a few simple steps, many of which can be prepared in advance.
- Blanch the Vegetables: Start by blanching the asparagus, peas, and snow peas in a large pot of boiling salted water. Once they’re tender yet still crisp, cool them quickly in an ice bath to lock in that vibrant green color. You can also slice the radishes ahead of time and have them ready to go.
- Make the Dressing: For the dressing, whisk together the fresh lemon juice, zest, mint, dill, and honey (or agave/stevia) with extra virgin olive oil. You can make this ahead of time and keep it in the fridge until you’re ready to assemble the salad.
- Assemble the Salad: When you're ready to serve, toss the lettuce, vegetables, and dressing together. Top with extra fresh herbs and a sprinkle of creamy goat cheese for a finishing touch.
And that’s all there is to making a vibrant, vegetable-packed salad that sings of spring. Enjoy!
More Spring Vegetable Recipes:
Pea and Asparagus Salad
Get a taste of spring with this pea and asparagus salad that features tender seasonal vegetables tossed with a lemon herb dressing.
Ingredients
- ½ bunch asparagus, cut into 1-inch pieces
- ½ cup/ 85g frozen peas
- 2oz/ 56g snow peas, strings removed
- 2oz/ 56g sugar snap peas, strings removed
- 4-5 radishes, thinly sliced
- 5oz/ 142g little gem lettuce leaves
- 2oz /56 g goat cheese, crumbled (omit for vegan)
- For the dressing:
- 3 Tablespoons/45ml extra virgin olive oil
- 1 Tablespoon/ 15ml fresh lemon juice
- the zest of ½ a lemon
- 1 teaspoon honey (substitute agave or a few drops of stevia instead for vegan)
- ½ teaspoon fine sea salt
- ⅛th teaspoon freshly ground pepper
- 2 Tablespoons fresh mint, finely chopped (plus more to garnish)
- 2 Tablespoons fresh dill, finely chopped (plus more to garnish)
Instructions
To blanch the vegetables:
- Prepare an ice bath by placing ice cubes and cold water into a large heat proof bowl, set aside.
- Bring a large pot of salted water to a boil. Blanch the asparagus in the pot of boiling water for 1 minute (it will turn bright green), then using a strainer remove the asparagus from the boiling water and place immediately
into the ice bath. Bring water back to a boil and add peas; cook for 1 minute then remove with a strainer and add to the ice bath. Repeat steps for the snow peas and sugar snap peas adding ice to ice bath as needed to keep it chilled. - Drain vegetables from ice and gently pat dry with a clean towel. Set aside or refrigerate until needed.
To make the dressing:
- In a small bowl whisk together olive oil, lemon juice, lemon zest, honey, salt, pepper until well combined. Whisk in chopped mint and dill. Set aside or refrigerate until needed.
When ready to assemble:
- Toss lettuce leaves with half of the dressing to lightly coat and arrange on serving platter. Toss blanched vegetables and radishes with a few more spoonfuls of dressing and place on top of the lettuce leaves.
- Scatter crumbled goat cheese and a few torn mint leaves and dill fronds across the top and serve with remaining dressing alongside.
Notes
Notes:
- The vegetables and dressing can be made ahead and refrigerated until needed.
- For a vegan option substitute agave or a few drops of stevia for the honey in the dressing and omit the goat cheese or use vegan substitute.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Nut-Free
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 238Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 4mgSodium: 235mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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