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As the call shows, Spring Salad is a seasonal salad packed with spring’s bounty of veggies: Asparagus, snow peas, peas, and cos lettuce (romaine), dotted with goats cheese for some creamy tang and a fresh lemon dressing. fashionable, quiet, and fresh!

Welcome to Day 9 of the inaugural vacation Salad Marathon, wherein I’m sharing 30 salads in a row through to Christmas Eve – just for something extraordinary to the usual sugar-loaded baking countdowns!!

Spring Salad!

and I sincerely need to percentage this one these days, in any other case I’ll trade the call to “summer time Salad” (today’s the remaining day of spring)!

Spring Salad

This is a notable, vibrantly inexperienced salad that makes the maximum of vegetables that are in season in spring, once they’re at their cheapest and pleasant.

The entire point of this Salad Marathon is to share thoughts for something greater and exciting than the dreary iceberg lettuce with tomato and cucumber routine, and this salad ticks that box!

A mixture of cooked and uncooked substances, this salad is made with blanched asparagus, snow peas, and peas which are then piled onto infant cos lettuce (aka romaine) leaves, dotted with gentle goats cheese, and drizzled with a lemon dressing.

“Seasonal” is often no greater than a token word within the meals global, however, this salad’s as surely seasonal as it gets!

What goes in Spring Salad

Right here’s a visual of what you need (which I realize I simply listed above… this is simply in case you glossed over the phrases!!)
The vegetables are all conveniently blanched inside the identical pot to simplify the recipe. I simply add them in the order it takes for them to prepare dinner till “tender crisp”, which means they are simply cooked: not uncooked but still a chunk crisp, as opposed to boiled to death, soggy and sad.

As for the toddler cos lettuce (aka romaine), the smaller leaves may be used completely. For the bigger outer leaves, I really like to cut it down the middle, like so:

There’s nothing this salad won’t pair with (Asian food apart, virtually). along with a quick Honey Garlic bird Breast, or BBQ Smothered red meat Brisket. A conventional piece of seared fish or Crispy pores and skin Salmon (perhaps with Lemon Butter Sauce), a big steaming bowl of Creamy fowl Pasta, or as an aspect to a summer Marinated Vegetable Pasta Salad.

traditional, seasonal, vibrantly green, and elegant. I think you’ll experience this one

Spring Salad!

Spring Salad!

As the call shows, Spring Salad is a seasonal salad packed with spring’s bounty of veggies: Asparagus, snow peas, peas, and cos lettuce (romaine), dotted with goats cheese for some creamy tang and a fresh lemon dressing. fashionable, quiet, and fresh!
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • SALAD:

  • 3 bunches (24 spears) asparagus , woody ends snapped off (Note 1)

  • 120g / 4oz snow peas (about 16 large or 20 smaller ones), trimmed and string removed

  • 1 head baby gem or cos lettuce (aka romaine) washed (16 leaves, Note 2)

  • 2 cups fresh or frozen peas (Note 3)

  • 90g / 3oz goats cheese

  • 1 cup (loosely packed) fresh mint leaves, , roughly torn


  • 1 tsp lemon zest (from 1 lemon)

  • 2 tbsp (30ml) lemon juice

  • 6 tbsp (90ml) extra virgin olive oil

  • 1/4 tsp each salt and pepper


convey a massive pot of water to a boil.
add snow peas to the pot, and boil for 1 1/2 minutes.
upload the asparagus spears, and boil for some other 1 half of mins.
upload frozen peas, and boil for every other 30 seconds or until the water simply returns to a simmer, and peas flip bright inexperienced.
at once drain, and refresh veggies beneath cold jogging water till cooled to forestall the cooking procedure.
do away with the asparagus and snow peas, and blot with paper towels to dry. depart peas in a colander to empty, giving them a toss now and then to help them dry. (it's important to dry veggies, in any other case it dilutes the dressing and it might not stick. you can use a salad spinner with care, o just let them dry which is simpler.)
split the larger child cos leaves down the middle, and use the small ones whole.
reduce asparagus stems in half on a slight perspective.
Shake the Dressing ingredients in a jar.
combine vegetables in a bowl, dress, and toss.
set up a salad on a platter (be aware of five). pinnacle with small chunks of goat's cheese. Serve right away


Asparagus ends are fibrous and stringy. just snatch three or four and snap the ends off – it'll damage the right point. (if your asparagus is a chunk old and floppy, this received’t painting so you must cut) Lettuce – Any crisp lettuce will in reality do right here. Infant lettuce appears high-quality, the manner the asparagus and snow peas nestle in them. but you could without difficulty just chop regular-length cos lettuce (romaine), even iceberg, or different crisp lettuce types. but honestly, any leafy greens will paint a deal with these veggies and the lemon dressing. Shredded cabbage, infant spinach, rocket/arugula, blended vegetables, kale (shred and marinate it the use of this recipe). Peas – you may be an actual stickler and use fresh peas right here. I used frozen – I purchase into the complete snap-frozen = higher satisfactory than vintage “fresh” peas aspect. four. Goats cheese – feel unfastened to sub with different cheese like feta (preferably Danish), sparkling mozzarella (tear through hand), bocconcini, or even blue cheese if that’s your factor. (actually is mine!) five. For arrangement, maintain the lower back half of the peas. arrange and after which scatter over the remaining peas. otherwise, all of them fall to the lowest as you set up! You want your salad pretty and display all the greens! nutrition according to serving, assuming 6.
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