Go Back

Spring Salad

A vibrant and fresh salad featuring tender greens, crisp asparagus, and bright citrus flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 as a main course
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 cups mixed spring greens or baby arugula
  • 1 pound fresh asparagus trimmed and cut into 2-inch pieces
  • 1 cup fresh peas or thawed frozen peas
  • 2 cups cherry tomatoes halved
  • 1 bunch radishes thinly sliced
  • 4 ounces fresh goat cheese crumbled
  • 1/4 cup toasted pumpkin seeds
  • Zest and juice of 2 lemons
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon raw honey
  • Salt and freshly ground black pepper to taste

Equipment

  • Large salad bowl
  • Sharp chef's knife
  • Cutting board
  • Vegetable peeler
  • Small whisk
  • Small mixing bowl for dressing
  • Measuring spoons and cups
  • Salad spinner or clean kitchen towels

Method
 

  1. Hold each asparagus spear near the bottom and bend it gently until it snaps naturally at the point where it becomes tender.
  2. Cut the trimmed asparagus into 2-inch pieces.
  3. Bring a pot of salted water to a boil, then add the asparagus pieces.
  4. Cook for 3 to 4 minutes until the asparagus turns bright green and is tender-crisp.
  5. Transfer the cooked asparagus to a bowl of ice water immediately.
  6. Let it sit in the ice bath for about 2 minutes, then drain and pat dry with paper towels.
  7. Wash and spin dry your spring greens thoroughly.
  8. Place the dry greens in your large salad bowl.
  9. In a small bowl, whisk together the lemon juice, mustard, and honey until well combined.
  10. Slowly drizzle in the olive oil while whisking constantly to create a smooth, creamy dressing.
  11. Taste the vinaigrette and adjust with salt and black pepper as needed.
  12. Pour half the dressing over the greens and toss gently until evenly coated.
  13. Add the cooled asparagus, peas, tomatoes, and radishes, then toss again.
  14. Top the salad with crumbled goat cheese and toasted pumpkin seeds just before serving.
  15. Sprinkle lemon zest over the top for extra brightness.

Notes

Use the freshest veggies available for the best flavor. Dress the salad no more than 10 minutes before serving.