Salads > Seasonal Salads > Spring Salads > Asparagus and Pea Salad Recipe

Spring Asparagus and Pea Salad with Lemon-Mint Dressing

Embrace the flavors of spring with this vibrant salad featuring tender asparagus, sweet peas, and a zesty lemon-mint dressing. It's a perfect side dish or light lunch option.

Prep Time
15 minutes
Cook Time
5 minutes
Servings
4
Ingredients
  • 1 pound Asparagus
  • 1 cup Frozen Peas
  • 1/4 cup Fresh Mint
  • 1 Lemon
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey or Maple Syrup
  • to taste Salt
  • to taste Black Pepper
  • 2 ounces Feta Cheese
  • 1/4 cup Toasted Pine Nuts or Almonds

Prepare the Asparagus

Snap off the tough ends of the asparagus. You can either steam, boil, or grill the asparagus.
Steaming: Steam for 3-5 minutes, until tender-crisp.
Boiling: Boil for 2-3 minutes, until tender-crisp.
Grilling: Grill for 5-7 minutes, until tender-crisp with slight char marks.
Once cooked, immediately plunge the asparagus into an ice bath to stop the cooking process and preserve its vibrant green color. Drain well and slice into 1-inch pieces.

Cook the Peas

If using frozen peas, blanch them in boiling water for 1-2 minutes until bright green and tender. Drain well and rinse with cold water to stop the cooking process.

Make the Lemon-Mint Dressing

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper. Stir in the chopped fresh mint.

Assemble the Salad

In a large bowl, combine the sliced asparagus, blanched peas, and lemon-mint dressing. Gently toss to coat. If desired, add crumbled feta cheese and toasted pine nuts or almonds.

Serve

Serve immediately or chill for later. This salad is best served fresh.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Calories: Approximately 80-120 kcal
Protein: 3-5g
Fat: 5-8g
Carbohydrates: 5-8g
Fiber: 2-3g

Other Considerations for Nutrition

For a vegan option, omit the feta cheese and use maple syrup instead of honey. To reduce sodium, use salt sparingly.

← Roasted Butternut Squash Salad with Maple-Cider Vinaigrette Spring Radish and Cucumber Salad with Lemon-Dill Dressing →

FAQ

  • Can I make this salad ahead of time?

    Yes, you can prepare the asparagus and peas ahead of time and store them separately. The dressing can also be made in advance. However, it's best to assemble the salad just before serving to prevent it from becoming soggy.
  • Can I use different herbs?

    Yes, other herbs like dill or parsley would also be delicious in this salad. Adjust the quantity to your preference.
  • What can I serve this salad with?

    This salad is a great side dish for grilled chicken, fish, or tofu. It can also be served as a light lunch on its own.