Name: Bright Spring Salad Recipe
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Ingredients: 6 cups arugula; 4 cups lettuce (frisee); 4 cups lettuce; 20 spears asparagus; 1 cup peas; 1 ⅓ cup radishes; 4 tbsp green onions (chopped); 2 tbsp parsley (chopped); 2 tbsp mint (chopped); ¼ cup lemon (juice); 4 tbsp EVOO; 2 cloves garlic; ½ tsp salt

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I have to confess, as the weather gets warmer, there’s nothing I love more than eating bright spring salads. This recipe – packed with veggies – represents what I mean when I talk about seasonal produce. And this bowl of green deliciousness packs a punch: a variety of veggies, radishes, peas, asparagus, and herbs, all drizzled with a tangy garlic-lemon dressing.
In just a few minutes, you’ll have a salad bursting with flavors. It tastes fresh and delicious and I hope you’ll love it as much as I do.

Why you’ll love this recipe

– This spring salad recipe is rich in minerals and vitamins!

– The mix of textures and flavors is perfect as a side dish with pasta, meat or fish.

– You can add nuts, cheese or beans and turn it into a wholesome meal.

– It’s a 20-minutes salad!

– This healthy spring salad is completely vegan and gluten-free.

Ingredients for the bright spring salad recipe

To prepare this salad, you will need:

Asparagus: I blanch them for a few minutes to keep them green and crisp. They are high in fiber and have a diuretic effect, which makes them a super healthy green.

Peas: It’s pea season and what’s better than fresh sweet peas? They’re high in fiber and have a decent amount of protein too.

Arugula: I can never eat enough of this! I love the peppery flavor, which of course enhances any recipe.

Lettuce: For more crunch in my salad, I chose classic romaine lettuce and some butterhead lettuce, which has a slightly bitter taste.

Radishes: I usually add them for a splash of color, but radishes are also extremely rich in calcium and potassium

Herbs: all aromatic herbs work well to enhance salads and side dishes. In this recipe, I opted for a mix of parsley, green onions, and mint.

Lemon, garlic and oil: This tangy dressing goes perfectly with this recipe and gives it the zing it needs!

How to make a Bright Spring Salad

Bring some water to a simmer and let the sliced asparagus and peas sit in it for 3 minutes. Remove them with a slotted spoon and place them in a bowl of ice water. Tip: The ice water helps the peas retain their bright green color.

Add the arugula, lettuce, and frisee lettuce to a bowl. Tip: Cut the greens with your hands rather than a knife to avoid oxidation. Add the radishes cut into strips, add the blanched asparagus and peas. Add the herbs.

Blend the garlic, lemon and EVOO until smooth with a blender.

Drizzle everything with the dressing and enjoy!

Variations and Substitutions

You can jazz up this salad by adding:

– Cheese: mozzarella pearls for some creaminess or shaved parmesan for a sharper flavor. (Any other cheese will work, such as goat cheese or feta).

–Beans: Chickpeas are great for this salad as they are firmer than other varieties, cannellini also work well as they have a subtle flavor.

– Nuts: Walnuts, pine nuts or almonds add extra crunch and protein.

– Greens: you can replace it with baby spinach, which is also in season. Any spring mix salad will work as well.

– Peas: you can use sugar snap peas.

– Herbs: you can replace one of the 3 herbs with chives or basil.

OTHER RECIPES FOR YOU

Italian Little Green Salad

Easy Roasted asparagus

Artichoke Salad

Serving Suggestions

Combine this delicious salad with some Rosemary Focaccia Bread, to make it heartier and enjoy it for lunch when the hot temperatures take over!

This salad also makes a great spring side dish, serve it with a Frittata for a quick and easy dinner.

It would also be delicious with one of these dishes:

Ricotta Asparagus Pea Pasta

Shrimp Scampi Pasta

Asparagus Pasta with Ricotta Pea Pesto

Orata al Forno (Baked Sea Bream with potatoes)