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Fresh Spring Salad with Asparagus, Peas & Zesty Lemon Vinaigrette

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A crisp and vibrant spring salad featuring tender-crisp asparagus, sweet peas, peppery arugula, and a bright, tangy lemon vinaigrette. Ready in under 20 minutes, it’s perfect as a light main or side dish.

Ingredients

Scale
  • 1 pound (450g) asparagus, trimmed and cut into 1½-inch pieces
  • 1 cup (150g) fresh peas, shelled (or frozen peas thawed)
  • 4 cups (about 120g) baby arugula or mixed greens, washed and dried
  • ¼ small red onion, thinly sliced (optional)
  • 10–12 fresh mint leaves, roughly chopped
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • ¼ cup (60ml) extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse and trim asparagus, cutting into 1½-inch pieces. Shell peas if fresh or thaw frozen peas. Wash and dry baby arugula or mixed greens. Thinly slice red onion and roughly chop mint leaves.
  2. Bring a medium pot of salted water to a boil. Add asparagus and cook for about 2 minutes until bright green and slightly tender but still crisp. Add peas for the last 30 seconds. Immediately drain and transfer vegetables to a bowl of ice water to stop cooking and preserve color. Drain again and pat dry.
  3. In a small bowl or jar, combine lemon juice, extra virgin olive oil, Dijon mustard, honey or maple syrup, and minced garlic. Whisk or shake vigorously until emulsified. Season with salt and freshly ground black pepper to taste.
  4. In a large bowl, combine blanched asparagus and peas, baby arugula, sliced red onion, and chopped mint. Pour the lemon vinaigrette over the salad and toss gently but thoroughly to coat evenly.
  5. Taste and adjust seasoning if needed. Serve immediately or chill for 10-15 minutes to let flavors meld.

Notes

To keep asparagus tender-crisp, blanch briefly and shock in ice water. Add dressing just before serving if preparing ahead to keep greens crisp. For vegan version, replace honey with maple syrup. Optional additions include toasted pine nuts or shaved Parmesan. Avoid overcooking asparagus to maintain crunch.

Nutrition

Keywords: spring salad, asparagus salad, pea salad, lemon vinaigrette, fresh salad, easy salad, healthy salad, vegetarian salad, gluten-free salad, vegan salad

Find it online: https://goldensimmer.com/fresh-spring-salad-with-asparagus-peas-easy-zesty-lemon-vinaigrette-recipe/