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Spring-Salad-Recipe

Spring Salad

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  • Author: Grace
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Description

This Spring Salad is a delightful mix of fresh greens, vibrant veggies, and flavorful herbs, making it a perfect dish for a light meal or a quick side. Packed with nutritious ingredients like asparagus, peas, and chickpeas, this salad is easy to prepare and bursting with fresh flavor for any occasion.

Ingredients

Scale
  • 6 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon zest
  • 1-2 tablespoons lemon juice
  • ½ shallot, minced very fine
  • 1 tablespoon champagne vinegar (or prosecco or white wine vinegar)
  • ¼ teaspoon salt and pepper
  • 2 tablespoons pine nuts, toasted
  • 1 bunch asparagus, cut into 1-2" pieces
  • ½ cup frozen peas, defrosted
  • 6 cups baby salad greens
  • ½ english cucumber, thinly sliced
  • 1-2 radishes, thinly sliced
  • ⅓ cup fresh mint, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • ⅓ cup feta
  • ½ cup roasted chickpeas
  • 3 hard boiled eggs, halved

Instructions

  1. Toast the pine nuts in a pan over medium heat until golden, tossing occasionally. Remove to a plate.
  2. Put the peas in a bowl of cool water to thaw.
  3. Heat the skillet on medium-high, dry the chickpeas, and season with olive oil, salt, and pepper. Cook for 8-10 minutes, stirring occasionally. Set aside on a plate.
  4. Chop the asparagus into 1-2" pieces and add to the skillet with some olive oil, salt, and pepper. Cook until tender (about 4 minutes), then remove to a plate to cool.
  5. Mix the dressing ingredients together and set aside.
  6. Layer the salad greens and all other ingredients on a platter. Lightly dress the salad and season with a touch of salt and pepper on top.

Notes

For a nut-free option, skip the pine nuts or substitute with sunflower seeds.
Make sure to dry the chickpeas well before roasting for optimal crispiness.
You can use any salad greens you prefer or have on hand.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 8g
  • Protein: 7g
  • Cholesterol: 150mg

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Find it online: https://cookonrepeat.com/spring-salad/