Spring Salad with Asparagus and Peas

5 from 13 reviews

Spring Salad with Asparagus and Peas is crisp, fresh and vibrant, and makes the perfect side dish for a springtime brunch or lunch. It’s topped with goat cheese, cilantro, radishes and almonds, and tossed with a fragrant lemon thyme vinaigrette!



Lemon Thyme Vinaigrette:

Spring Salad:


  1. Prepare the vinaigrette: Add all ingredients to a blender and blend until smooth. Store in a jar or glass container with a lid, and refrigerate until ready to use.
  2. 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 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. Store in an airtight container in the fridge until ready to use.
  3. Assemble the salad: In a large bowl or on 6 plates, add the spring mix, radishes, cilantro, almonds and goat cheese. Top with the asparagus and peas. Drizzle on the vinaigrette and serve.


  1. 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.
  2. You can substitute dried thyme for fresh thyme, just reduce the amount to 1 teaspoon.
  3. This recipe works well with other greens, so if you prefer spinach, arugula or kale, feel free to substitute for the spring mix.
  4. If you’re not a fan of cilantro, feel free to substitute parsley or leave it out altogether.
  5. This recipe was adapted from Cooking Light’s recipe for Spring Salad with Herbed Goat Cheese.

Keywords: spring salad, green salad