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Spring Salad
Isabella

Spring Salad

Crisp, vibrant, and bursting with seasonal flavor, this Spring Salad celebrates the very best of spring produce. Tender asparagus, sweet peas, crunchy snow peas, creamy goat cheese, and fragrant mint are tossed in a bright lemon dressing for a refreshing yet satisfying dish perfect for brunch, picnics, or elegant dinners.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad Base
  • 3 bunches asparagus about 24 spears, woody ends removed
  • 120 g snow peas trimmed and strings removed
  • 1 head baby gem or romaine lettuce washed and separated into about 16 leaves
  • 2 cups fresh or frozen peas
  • 90 g goat cheese soft and crumbly
  • 1 cup fresh mint leaves loosely packed and roughly torn
For the Lemon Dressing
  • 1 teaspoon lemon zest finely grated
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper freshly ground

Method
 

  1. Bring a large pot of water to a rolling boil over high heat. Prepare a colander in the sink and have cold running water ready.
  2. Add the trimmed snow peas to the boiling water and cook for 1½ minutes until vivid green and slightly tender but still crisp.
  3. Add the asparagus spears to the pot and boil for another 1½ minutes until bright green and just tender.
  4. Add the peas and cook for about 30 seconds, just until the water returns to a simmer and the peas brighten in color.
  5. Immediately drain the vegetables into a colander and rinse under cold running water to stop the cooking process.
  6. Blot asparagus and snow peas dry with paper towels. Let peas drain thoroughly to remove excess moisture.
  7. Split large lettuce leaves lengthwise and keep smaller leaves whole. Cut asparagus stems in half on a slight diagonal. Leave snow peas whole or halve if large.
  8. In a small jar, combine lemon zest, lemon juice, olive oil, salt, and pepper. Seal and shake vigorously until emulsified.
  9. In a large mixing bowl, gently combine asparagus, snow peas, peas, lettuce, and torn mint leaves. Drizzle with dressing and toss lightly to coat.
  10. Transfer to a serving platter and crumble goat cheese over the top. Serve immediately.

Notes

Trim asparagus by bending gently; it will naturally snap where the woody part ends. Use fresh mint for best flavor. For extra crunch, add toasted almonds or pine nuts. Feta cheese can be substituted for goat cheese. Add grilled chicken or shrimp for extra protein. Always dry vegetables thoroughly to prevent diluting the dressing.