Add a bit of green to your meal with this seasonal spring asparagus salad filled with artichokes, peas, arugula and a chive vinaigrette.
The thought of spring always brings to mind the color green; a color that so perfectly captures the essence of a season filled with freshness and new life.
After a monochromatic winter, the bright green colors of spring produce are certainly a sight for sore eyes. I eagerly await the first bunches of asparagus, artichokes and sweet peas popping up at the market and relish every moment of their too-short season.
There’s rarely a meal during this time of year that doesn't contain some kind of green and this spring asparagus salad is a prime example. Filled with multiple shades of green it’s a mix of everything I love most about spring.
What's in the salad?
For starters it features some of my favorite spring vegetables like asparagus, peas and artichokes along with arugula all dressed in a chive vinaigrette.
Shards of manchego cheese are also scattered throughout for a nice salty contrast to the peppery greens and grassy vegetables.
It’s quick and easy, not to mention fresh and clean tasting. It makes a great make-ahead salad for picnics since you can blanch the vegetables ahead of time and just toss them with the greens and dressing before serving. It also makes for an excellent lunch any day of the week.
More Spring Recipes:
- Spring Lettuce Cups with Cucumber Noodles
- Grain-Free Spring Fattoush Salad
- Braised Springtime Vegetables
Spring Asparagus Salad
Add a bit of green to your meal with this seasonal spring asparagus salad filled with artichokes, peas, arugula and a chive vinaigrette.
Ingredients
For the Salad:
- 1 small bunch of asparagus spears, woody ends trimmed, cut into pieces on the diagonal
- 1 cup/170g frozen artichoke hearts, quartered
- ½ cup/65g frozen or fresh petite peas
- 5 oz/142g wild arugula
- 1-2 oz Manchego cheese, shaved into shards for serving
For the Fresh Chive Vinaigrette:
- ¼ cup minced chives
- The zest of half a lemon
- 2 Tablespoons/30ml freshly squeezed lemon juice
- ¼ teaspoon sea salt and freshly ground pepper to taste
- 2 Tablespoons/30ml extra-virgin olive oil
Instructions
Make the Chive Vinaigrette:
- Combine all the ingredients in a small blender or food processor jar and blend until smooth and creamy.
Make the Salad:
- Bring a large saucepan of salted water to a boil.
- Add the frozen artichoke hearts and cook for 2 minutes. Add the asparagus and peas, and cook for another 2-3 minutes or until tender crisp.
- Strain and place in an ice bath to stop the cooking and set the color. Drain when completely cool.
- Place the arugula leaves in a large serving bowl. Drizzle over half the dressing and toss until well combined.
- Add the blanched vegetable and the rest of the dressing and gently toss to combine.
- Top with shaved manchego, taste and add salt and pepper to taste. Serve immediately.
Notes
For Vegan omit Manchego cheese
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 241Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 15mgSodium: 176mgCarbohydrates: 12gFiber: 5gSugar: 3gProtein: 8g
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.
Lisa @ Healthy Nibbles & Bits says
I would have to say that spring peas are definitely making me smile right now! This salad is the perfect way to celebrate spring.
Tash says
What a beautiful salad! Everything in there is so fresh and delicious looking!
Shanna @ pineapple and coconut says
What a gorgeous salad. I love artichokes in salad and we have a pot of arugula in our garden - I love the peppery bite from it in dishes. I think I will have to pick up some asparagus from the farmer's market today so I can try this salad out for dinner!
Maria | Pink Patisserie says
This is such a beautiful and vibrant salad! Fresh peas have to be my most favorite of the spring vegetables. The chive dressing and manchego sound amazing as well!
Julia says
These look great! I love the artichokes!
Amanda Paa says
there's nothing better than the brightness of spring after feeling like the browns of winter will never leave. this salad looks great, and i love the idea of a chive vinaigrette. i bet it's lightly spicy and flavorful.
tessa@tessadomesticdiva says
this looks so yummy...and I agree, I crave things like this as Spring hits! We didn't have much of a a winter, but I am still craving salads!! So pretty!
Taylor @ Food Faith Fitness says
I LOVE the green-ness of Spring too. Definitely a sight for sore eyes after the BLAH that is winter.
This salad is absolutely gorgeous! I want to drizzle that vinaigrette on everything! Pinned!
Kristen @ A Mind Full Mom says
Oh my--quick and clean tasting that always gets me. But I really love this vinaigrette!
Meg @ The Housewife in Training Files says
This is one gorgeous salad! I agree, after a long winter consisting of blah colored food I couldn't be more exited to bring home greens and brightly colored fruits!