Spring Salad

Crisp, vibrant, and bursting with seasonal flavor, this Spring Salad is everything you want on your table when the weather turns warm. If you’re craving something fresh yet satisfying, this recipe delivers tender asparagus, sweet peas, crunchy snow peas, creamy goat cheese, and fragrant mint — all tossed in a bright lemon dressing.

This isn’t just another green salad. It’s a celebration of spring produce at its peak. Light enough to serve alongside grilled mains yet elegant enough for brunch gatherings, this salad balances texture, color, and flavor beautifully. Whether you’re hosting Easter lunch, planning a picnic, or simply looking for a refreshing side dish, this Spring Salad will instantly elevate your menu.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Fresh & Seasonal – Highlights the best spring vegetables at their peak.
• Quick & Easy – Ready in under 30 minutes with minimal prep.
• Bright Lemon Flavor – The citrus dressing enhances without overpowering.
• Elegant Yet Simple – Perfect for brunch, dinner parties, or everyday meals.
• Beautiful Presentation – Vibrant greens and creamy goat cheese make it visually stunning.
• Balanced Texture – Crisp lettuce, tender asparagus, sweet peas, and creamy cheese create contrast in every bite.

What sets this Spring Salad apart is the blanch-and-refresh technique. Lightly cooking the vegetables intensifies their color, preserves their natural sweetness, and ensures they stay crisp-tender — not raw and fibrous. The result is a salad that feels thoughtfully prepared rather than simply assembled.

Ingredients Needed

Here’s everything you need to create this vibrant Spring Salad.

For the Salad Base

• 3 bunches asparagus (about 24 spears) – Snap off the woody ends before cooking.
• 120g (4 oz) snow peas – Trimmed and strings removed for a clean bite.
• 1 head baby gem or cos lettuce (romaine) – Washed and separated into leaves (about 16 leaves total).
• 2 cups fresh or frozen peas – Both work well; frozen peas are convenient and sweet.
• 90g (3 oz) goat cheese – Soft and crumbly for creamy contrast.
• 1 loosely packed cup fresh mint leaves – Roughly torn for fragrance and brightness.

For the Lemon Dressing

• 1 teaspoon lemon zest – From one fresh lemon, finely grated.
• 2 tablespoons fresh lemon juice – Bright acidity is key.
• 6 tablespoons extra virgin olive oil – Use high-quality oil for best flavor.
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

How to Make Spring Salad

Step 1: Bring Water to a Boil

Fill a large pot with water and bring it to a rolling boil over high heat. Using plenty of water ensures vegetables cook evenly and maintain their vibrant color.

Prepare a colander in the sink and have cold running water ready for the next step.

Step 2: Blanch the Snow Peas

Add the trimmed snow peas to the boiling water.

Cook for 1½ minutes. This softens them slightly while preserving their crunch. They should turn a vivid green.

Step 3: Add the Asparagus

Carefully add the asparagus spears to the same pot.

Boil for another 1½ minutes. The asparagus should become bright green and just tender but still firm when pierced with a knife.

Avoid overcooking — mushy asparagus will weigh down the salad.

Step 4: Add the Peas

Add fresh or frozen peas to the pot.

Boil for about 30 seconds, just until the water returns to a simmer and the peas brighten in color.

Step 5: Shock the Vegetables

Immediately drain everything into a colander and rinse under cold running water.

This “shocking” process stops the cooking instantly and locks in color and texture. It prevents the vegetables from becoming dull and overcooked.

Step 6: Dry Thoroughly

Remove asparagus and snow peas from the colander and blot them dry with paper towels.

Let peas drain thoroughly, tossing occasionally to remove excess moisture.

This step is crucial. Wet vegetables dilute the dressing and prevent it from clinging properly.

Step 7: Prepare the Lettuce and Vegetables

• Split large baby gem leaves lengthwise; keep smaller leaves whole.
• Cut asparagus stems in half on a slight diagonal for a polished look.
• Leave snow peas whole or halve them if very large.

Step 8: Make the Lemon Dressing

In a small jar with a lid, combine:

• Lemon zest
• Lemon juice
• Olive oil
• Salt
• Pepper

Seal and shake vigorously until emulsified.

Alternatively, whisk in a bowl until the dressing thickens slightly and looks glossy.

Step 9: Assemble the Salad

In a large mixing bowl, gently combine:

• Asparagus
• Snow peas
• Peas
• Lettuce
• Torn mint leaves

Drizzle with dressing and toss lightly to coat.

Step 10: Finish and Serve

Transfer the salad to a serving platter for a beautiful presentation.

Crumble goat cheese over the top in small chunks. The creamy texture contrasts beautifully with the crisp vegetables.

Serve immediately for best freshness.

Serving and Storage Tips

Serving Suggestions

This Spring Salad pairs wonderfully with:

• Grilled chicken or salmon
• Roast lamb
• Quiche or frittata
• Fresh crusty bread

For entertaining, arrange the lettuce leaves first, then layer vegetables neatly on top for a composed presentation.

Add extra lemon zest just before serving for a fragrant finish.

Storage Tips

This salad is best served fresh.

However:

• Store undressed vegetables separately in airtight containers for up to 2 days.
• Keep dressing refrigerated for up to 5 days.
• Add goat cheese only just before serving.

Avoid freezing — the vegetables will lose their crisp texture.

Reheating

This salad is meant to be enjoyed cold or at room temperature and does not require reheating.

Helpful Notes

• Trim asparagus by bending gently; it naturally snaps where the woody part ends.
• Use fresh mint for brightness — dried mint won’t provide the same effect.
• For extra crunch, add toasted almonds or pine nuts.
• Swap goat cheese for feta if preferred.
• Add avocado slices for creaminess.
• For a protein boost, top with grilled shrimp or chicken.

If using fresh peas, blanch slightly longer (about 1 minute) compared to frozen.

For best flavor, use high-quality olive oil — it makes a noticeable difference in simple dressings.

Conclusion

This vibrant Spring Salad is proof that simple ingredients can create something truly extraordinary. With its crisp vegetables, fragrant mint, creamy goat cheese, and bright lemon dressing, it captures the freshness of the season in every bite.

It’s quick to prepare, visually stunning, and versatile enough for weeknight dinners or elegant gatherings.

If you made this recipe, I’d love to hear from you! Please leave a comment and a ⭐ star rating below to let others know how it turned out.

Did you add nuts or try a different cheese? Share your variation! And don’t forget to save this recipe to Pinterest or share it on Facebook so friends and family can enjoy it too.

Frequently Asked Questions (FAQ)

Can I make this Spring Salad ahead of time?

Yes — you can blanch and dry the vegetables up to one day ahead. Store them refrigerated and assemble with dressing just before serving.

Can I use frozen peas instead of fresh?

Absolutely. Frozen peas work beautifully and are often sweeter. Just blanch briefly as instructed.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Always check labels to confirm.

Can I substitute the goat cheese?

Yes. Feta cheese, shaved Parmesan, or even ricotta salata are excellent alternatives.

Why is it important to dry the vegetables thoroughly?

Excess water dilutes the dressing and prevents it from coating the vegetables properly. Drying ensures maximum flavor and better texture.

How thick should the dressing be?

The dressing should be lightly emulsified and slightly thickened from shaking or whisking. It should coat the back of a spoon but remain pourable.