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spring salad on a glass plate laid on a wood surface iwth a fork to the right of the plate and some garnishes on the left

Seasonal Spring Salad Recipe

Print Recipe
Prep Time 10 minutes
Author Jodie Randolph

Ingredients

For the Salad

  • 1 bunch fresh asparagus trimmed and sliced diagonally into bite-sized pieces
  • 1 cup fresh peas shelled
  • 4-5 radishes thinly sliced
  • 4 sliced artichoke hearts
  • 4 cups baby spinach or mixed salad greens
  • ½ cup crumbled feta cheese
  • 1 handful microgreens

For the Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon or yellow mustard
  • Salt and pepper to taste

Instructions

Preparing the Salad

  • Blanch or Grill the Asparagus and Peas: Bring a pot of salted water to a boil. Add the asparagus and peas, and blanch for 2-3 minutes until they are bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
  • Assemble the Salad: In a large bowl, combine the asparagus, peas, sliced radishes, artichokes, microgreens, and baby spinach or mixed salad greens. Toss gently to mix all the ingredients evenly. Sprinkle the crumbled feta cheese on top.

Making the Salad Dressing

  • Whisk Together the Ingredients: In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey or maple syrup, mustard, salt, and pepper until well combined. Adjust the seasoning according to your preference.
  • Drizzle Over the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients with the flavorful dressing.
  • Serve and Enjoy: Transfer the salad to a serving platter or individual bowls. Serve immediately and relish the fresh flavors of spring!