Springtime Salad
Embrace the essence of the season with this vibrant and refreshing Springtime Salad, a celebration of fresh, crisp ingredients perfect for spring. Bursting with a medley of blanched asparagus, tender peas, crunchy radishes, and delicate spring greens, this salad is a feast for both the eyes and the palate. Thinly sliced English cucumber adds a cool, hydrating crunch, while creamy feta cheese and toasted almonds provide a delightful contrast of flavors and textures. Tossed in a bright, tangy lemon vinaigrette sweetened with a hint of honey, this salad is as nourishing as it is delicious. Ready in just 25 minutes, it’s ideal as a light lunch, a side dish for a spring picnic, or an elegant starter for any gathering. Perfect for those seeking fresh salad recipes that highlight seasonal produce!
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Recipe Information
Ingredients
- 6 cups mixed spring greens
- 1 bunch asparagus
- 6 medium radishes
- 1 English cucumber
- 1 cup fresh peas
- 3 ounces feta cheese
- 1 quarter cup sliced almonds
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the asparagus. Trim off the woody ends, then blanch the asparagus in boiling water for 2-3 minutes until bright green and slightly tender. Immediately transfer the asparagus to an ice bath to stop cooking. Once cooled, pat dry and cut into 2-inch pieces.
Slice the radishes thinly using a sharp knife or mandoline. Halve the cucumber lengthwise and slice into half-moons.
If using fresh raw peas, blanch them in boiling water for 1-2 minutes until tender, then transfer to an ice bath. Drain and pat dry. If using frozen peas, thaw and rinse them under cool water.
In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside to cool.
In a small bowl or jar, combine lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper. Whisk or shake well to emulsify the dressing.
In a large salad bowl, combine the spring greens, blanched asparagus, radishes, cucumber, and peas. Toss gently to mix.
Drizzle the lemon vinaigrette over the salad and toss again until everything is evenly coated.
Top the salad with crumbled feta cheese and toasted almonds just before serving for added texture and flavor.
Serve immediately and enjoy your fresh Springtime Salad!
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.7 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
