Spring Salad with Asparagus and Peas

Spring Salad with Asparagus and Peas is made with fresh and crisp spring vegetables and tossed with a fragrant lemon thyme vinaigrette. It’s the perfect side dish for a springtime brunch or lunch, or you can add your choice of protein and make it a meal!

*This post was originally published in May 2019. It has been updated with new text including helpful tips for readers and minor adjustments to the recipe.

When asparagus season arrives, this salad is on the top of my list to make. I started making it a few years ago when I came across a similar salad in a Cooking Light magazine. I made a few additions and substitutions, including a lemon thyme vinaigrette, and now this salad is a springtime tradition in our house.

Fresh asparagus and peas are in season during the early spring, so you’ll want to grab the ingredients to make this salad while you can!

What you’ll need for this spring salad recipe

For the salad

Asparagus – Fresh asparagus is a key ingredient for this recipe, so make sure you choose the freshest possible. The asparagus stalks should be firm and the tips should be closed. If the stalks are wilted and limp and the tips are spreading, you should grab another bunch.

Peas – I buy fresh shelled English peas, but you can buy peas in the pods and shell them. The peas should be firm and a vibrant green colour.

Greens – I use spring mix in this recipe, but you can use whatever type of greens you prefer.

Cilantro – I love the fresh and citrusy flavour of cilantro in this salad. If you’re not a fan of cilantro, you can leave it out or substitute with fresh parsley.

Radishes – April is also the month when radishes come into season, so they’re the perfect addition to this springtime salad. They also add a crunchy texture and peppery flavour.

Almonds – For additional crunch, this salad is topped with whole raw almonds. You can also use blanched (skins removed) almonds or almond slivers.

Goat cheese – Tangy goat cheese pairs well with the crisp spring veggies. If you want a dairy-free salad, you can just leave it out.

For the lemon thyme vinaigrette

Extra virgin olive oil – EVOO or olive oil are an essential base for homemade vinaigrettes.

White wine vinegar – Adds a tangy flavour to the vinaigrette. You can substitute with red wine vinegar, but avoid balsamic or table vinegar.

Lemon – A small lemon is zested and juiced for this vinaigrette. It adds a punch of fresh, tart flavour.

Thyme – I used fresh thyme but you can also use dried, although it won’t have the same fresh flavour. If using dried thyme, reduce the amount to one teaspoon as most dried herbs are more potent than fresh.

Honey – Adds a hint of sweetness and takes the edge off of the vinegar and lemon.

Garlic – You’ll need two cloves of garlic. It’s just enough for a hint of garlic flavour without overpowering the lemon and thyme flavours.

Salt and pepper – Season to taste.

How to make asparagus and pea salad

Since all of the elements of this salad require some prep time, this salad is perfect for making a day or two in advance.

• Chop your veggies and prepare your greens. If making in advance, store them in an airtight container in the refrigerator.

• Make your vinaigrette by adding all of the ingredients to a blender and blending on high until emulsified. Pour into a mason jar or glass dish with a lid, and refrigerate until ready to use. The vinaigrette will keep in the refrigerator for 3-4 days. Just give it a shake or stir before using it as it may solidify slightly in the refrigerator.

• Blanch your asparagus and peas, either a few hours before serving or even the day before. Refrigerate until ready to use.

• Assemble the salad and top with almonds, goat cheese and the vinaigrette.

How to blanch asparagus and peas

• Bring a large pot of water to a boil. Add the asparagus and peas and cook for 2-3 minutes, or until they just start to get tender.

• While the asparagus and peas are cooking, prepare an ice bath by filling a large bowl with cold water and lots of ice.

• Drain the cooked asparagus and peas and immediately plunge them into the ice bath. Leave them in there until they have cooled completely. This process of shocking the vegetables stops the cooking process and ensures the vegetables maintain their vibrant colour and firm texture.

• Drain the water and ice (if it hasn’t already melted) from the bath and gently pat the vegetables dry with a paper towel. Store in an airtight container in the refrigerator until ready to use.

Recipe variations

• This recipe works well with other greens so feel free to substitute with spinach, arugula or other leafy, tender greens.

• Change up the veggies. Instead of radishes, add some chopped bell peppers or celery.

• Instead of goat cheese, use crumbled feta.

• Replace the almonds with other nuts or seeds such as raw pecans, walnuts or sunflower seeds.

• Mix up the herbs and use parsley instead of cilantro or throw some fresh basil or mint into the mix.

Additional recipe tips

• If you can’t find fresh peas, you can use frozen and cook them for the same amount of time as you would for fresh.

• Be careful not to boil the asparagus and peas for too long as they will end up soft and mushy.

What to serve with spring salad

• If you’re serving it as a side salad for brunch or lunch, pair it with this sweet potato frittata or these mini air fryer quiches.

• For dinner, this spring salad would be perfect with air fryer stuffed peppers or air fryer salmon fillets.

• Since grilling season will be here soon, this asparagus salad would also pair nicely with these turkey jalapeño burgers.

Other salad recipes you might enjoy

• Summer Peach Salad with Blueberries

• Stone Fruit Salad with Mint Honey Vinaigrette

• Grapefruit Salad with Cilantro and Goat Cheese

If you make this spring salad with peas and asparagus, I’d love to hear what you think in the comments below!

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