This Bright Spring Salad is a vibrant celebration of fresh flavors and crisp textures, perfect for welcoming the season. Juicy strawberries, creamy avocado, and crunchy almonds come together in a harmony of sweet and savory.
A zesty lemon-honey dressing ties it all together, adding a refreshing tang that dances on your palate. Ready in just 25 minutes, it’s a quick yet impressive dish that feels as good as it tastes.
Every bite is a burst of springtime energy, with the tender greens and colorful ingredients offering a feast for the eyes and the taste buds.
The combination of soft, crunchy, and creamy textures creates a satisfying balance, while the bright, citrusy dressing elevates the dish to something truly special.
Whether as a light lunch or a stunning side, this salad is a delicious way to embrace the season’s bounty without spending hours in the kitchen.
Fresh and Vibrant Ingredients
- 1 bunch asparagus (tender parts, chopped into 1-inch pieces)
- ½ cup frozen peas (thawed)
- A few handfuls salad greens (such as spinach, arugula, or mixed greens)
- 2 radishes (thinly sliced)
- ½ cup crumbled feta cheese (substitute goat cheese or omit for vegan)
- ½ avocado (pitted and diced)
- ¼ cup chopped toasted pistachios (substitute almonds or walnuts)
- ½ cup roasted chickpeas (store-bought or homemade)
- Fresh herbs (basil, mint, and/or chives, for garnish)
- Sea salt and freshly ground pepper (to taste)
- For the dressing:
- ¼ cup fresh basil leaves (or a mix of basil and mint)
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil (plus more as desired)
- ¼ teaspoon sea salt
Step-by-Step Assembly
- Blanch the asparagus: Bring a large pot of salted water to a boil. Prepare a bowl of ice water nearby. Add the asparagus to the boiling water and cook for about 1 minute, or until tender but still bright green. Immediately transfer to the ice water for 1 minute, then drain and let dry.
- Combine asparagus and peas: Place the blanched asparagus in a bowl and add the thawed peas. Set aside.
- Make the dressing: In a food processor, pulse together the basil, garlic, lemon juice, lemon zest, vinegar, olive oil, and salt. Taste and adjust seasoning, adding more oil if desired.
- Toss the asparagus and peas: Add half of the dressing to the bowl with the asparagus and peas. Toss to coat, then season with salt and pepper to taste.
- Assemble the salad: Arrange the salad greens on a platter. Layer the asparagus/pea mixture, radishes, feta, avocado, pistachios, and roasted chickpeas on top. Garnish with fresh herbs.
- Finish and serve: Drizzle the remaining dressing over the salad. Season with additional salt and pepper if needed. Serve immediately and enjoy!
Brighten Up Your Salad with Extra Toppings
Want to add more texture and flavor? Try sprinkling toasted sunflower seeds or crumbled goat cheese for a tangy twist. For a touch of sweetness, toss in a handful of dried cranberries or pomegranate arils. These small additions can make your salad even more vibrant and satisfying!
Perfect Pairings for Your Spring Salad
This salad pairs beautifully with grilled chicken or seared salmon for a protein-packed meal. Serve it alongside a crusty baguette or a bowl of lemon-infused quinoa for a complete, refreshing springtime feast. It’s also a great side dish for picnics or potlucks!
Make-Ahead Tips for Busy Days
Save time by prepping ingredients ahead! Blanch the asparagus and thaw the peas the night before, storing them in an airtight container. You can also make the dressing up to 2 days in advance—just give it a quick stir before using. Assemble the salad just before serving to keep everything crisp and fresh.
Customize Your Salad with Easy Variations
Swap out the feta for shaved Parmesan or crumbled blue cheese if you prefer a different flavor profile. Not a fan of chickpeas? Try cannellini beans or edamame instead. For a nut-free option, replace pistachios with toasted pumpkin seeds or omit them entirely.
Essential Tools for Salad Success
A sharp chef’s knife makes chopping asparagus and radishes a breeze, while a food processor ensures your dressing is perfectly smooth. Don’t forget a large mixing bowl for tossing and a serving platter to showcase your colorful creation. These tools will help you prep like a pro!
Bright Spring Salad
Ingredients
Salad Ingredients
- 1 bunch asparagus, tender parts, chopped into 1-inch pieces
- ½ cup frozen peas, thawed
- A few handfuls salad greens
- 2 radishes, thinly sliced
- ½ cup crumbled feta cheese
- ½ avocado, pitted and diced
- ¼ cup chopped toasted pistachios
- ½ cup roasted chickpeas
- Fresh herbs, for garnish (basil, mint and/or chives)
- Sea salt and freshly ground pepper
Dressing
- ¼ cup fresh basil leaves, or a mix of basil and mint leaves
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil, plus more as desired
- ¼ teaspoon sea salt
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, or until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the basil, garlic, lemon juice and zest, vinegar, olive oil, and salt. Season to taste, adding more oil as desired.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs on top. Drizzle with the remaining dressing, season to taste with more salt and pepper, and serve.