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!
HUNGRY FOR MORE? Follow Crumb Top Baking on Instagram, Pinterest and Facebook!
Print
Spring Salad with Asparagus and Peas
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6 side salads
- Category: Salad
- Method: Toss
- Cuisine: Vegetarian
Description
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!
Ingredients
For the vinaigrette:
- 1/3 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh thyme
- 1 small lemon, juiced and zested
- 2 cloves garlic
- salt and pepper to taste
For the salad:
- 16 spears fresh asparagus, ends trimmed and halved
- 2 cups fresh peas
- 5 cups spring mix, packed
- 1 cup sliced radishes
- 1/2 cup cilantro, packed and stems mostly removed
- 1/2 cup raw almonds
- 1/2 cup crumbled goat cheese
Instructions
- Prepare the vinaigrette: Add all of the ingredients to a blender and blend until emulsified.
- Blanch the asparagus and peas: Bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with cold water and lots of ice. Add the asparagus and peas to the boiling water and cook for 2-3 minutes, or until they start to get tender. Drain and quickly plunge into the ice bath. When the asparagus and peas have fully cooled, drain the water and gently pat them dry with a paper towel.
- Assemble the salad: In a large bowl or on 6 small plates, add the spring mix, radishes, cilantro, almonds and goat cheese. Top with the asparagus and peas. Drizzle on the vinaigrette and serve.
Notes
- 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.
- The recipe calls for spring mix but you can use spinach, arugula or other leafy, tender greens.
- You can substitute dried thyme for fresh thyme in the vinaigrette, just reduce the amount to 1 teaspoon.
- 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.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
This recipe was adapted from Cooking Light’s recipe for Spring Salad with Herbed Goat Cheese.
Such a stunning spring salad, Leanne! I love all the bright, fresh colors in this! It gets me so excited for spring. I’d love a big helping of this for lunch soon!
Thanks Katherine! I’ve been eating this one for lunch all week!
Love the beautiful flavours and colours in this, Leanne! Such a tasty dish!
Thanks Alex!