The Ultimate Spring Salad Recipe

Ingredients

• 6asparagus spears, woody ends removed and cut into 2.5–5 cm pieces
• 75 g (½ cup)frozen peas
• 28 g (1 oz)mixed greens
• 1 handfulbroccoli microgreens
• 1–2hard-boiled eggs, cut in half
• 28 g (¼ cup)crumbled goat cheese
• to tastesalt and pepper
• 1 tablespoonlemon juice
• 1 tablespoonextra-virgin olive oil
• 1 tablespoonwater
• 5 largebasil leaves
• 1 pinchsalt

Instructions

1. 1

   Steam the vegetables

   Bring a small pot of water with a steamer basket to the boil. Add the asparagus and peas to the basket, cover and steam for 10 minutes. Immediately transfer the basket to a bowl of ice water.

2. 2

   Blend the dressing

   Put the lemon juice, olive oil, water, basil leaves and pinch of salt in a small blender. Blend until combined.

3. 3

   Build the salad

   Fill a bowl or plate with the mixed greens and top with the asparagus, peas, egg and goat cheese. Season with salt and pepper to taste.

4. 4

   Dress and serve

   Drizzle the dressing over the salad and enjoy.

What is a spring salad?

A spring salad is a fresh combination built around seasonal vegetables and tender leaves. This American-style version pairs asparagus and peas with egg and goat cheese for a mix of crisp, creamy and savoury elements.

The lemon and basil dressing brings a lively finish, while steaming the vegetables keeps them tender without losing their place as the salad’s main feature.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 18g protein, 15g carbs, 26g fat.

The peas and vegetables provide most of the carbohydrates, while the egg and goat cheese contribute protein. Olive oil and goat cheese account for much of the fat; serve with a slice of bread or extra greens if you want to round out the plate.

Choosing the vegetables

Asparagus: Remove the woody ends and cut the spears into even pieces so they fit neatly on the fork alongside the peas.

Peas: Frozen peas go straight into the steamer with the asparagus, making them a convenient match for this quick salad.

Greens: Use the mixed greens and broccoli microgreens as a light base; add them after the cooked vegetables have cooled.

Getting the texture right

Steam: The recipe calls for 10 minutes of steaming, followed immediately by an ice-water bath. This stops the cooking and cools the vegetables before they meet the leaves.

Doneness: Check that the asparagus is tender enough to eat comfortably while still holding its shape. Drain the chilled vegetables well so excess water does not dilute the dressing.

A quick basil dressing

Blend: Combining the lemon juice, olive oil, water, basil and salt in a small blender gives the dressing an even consistency.

Season: The dressing includes a pinch of salt, while the salad itself is seasoned with salt and pepper to taste. Add the dressing just before serving so the greens stay fresh.

The egg and goat cheese

Egg: Halved hard-boiled eggs add a substantial, savoury element. The recipe allows one or two, so choose the amount that suits your appetite.

Goat cheese: Crumbled cheese adds a tangy, creamy contrast to the sweet peas and bright dressing. Scatter it over the assembled salad rather than blending it into the dressing.

Serving the salad

Serve it as a complete lunch or as a fresh first course. For a more filling plate, pair it with bread or another accompaniment of your choice.

Assemble the bowl with the greens first, then arrange the cooled vegetables, egg and cheese on top. Finish with dressing and serve promptly.

Recipe notes & tips

• Cut the asparagus into similar-sized pieces so they steam evenly.
• Move the steamer basket straight into ice water as soon as the 10 minutes are up.
• Drain the asparagus and peas well after chilling to keep the dressing from turning watery.
• Blend the dressing until the basil is evenly incorporated.
• Add the dressing just before eating to keep the greens fresh.

Variations

• Add radishes: Slice them thinly for a crisp, peppery addition.
• Swap the greens: Use another mild salad-leaf mix if needed.
• Use a different soft cheese: Crumble a similarly tangy cheese over the top.
• Add cucumber: Slice it and layer it with the greens for extra crunch.
• Make it more filling: Serve with crusty bread on the side.

Common mistakes to avoid

• Skipping the ice bath: The vegetables keep cooking; cool them immediately after steaming.
• Overcooking the asparagus: It can lose its shape; check that it is tender but still holds together.
• Leaving vegetables wet: Excess water thins the dressing; drain them thoroughly after chilling.
• Dressing too early: The greens can wilt; drizzle the dressing on just before serving.
• Under-seasoning: The flavours can seem muted; season the salad with salt and pepper to taste.

How to store

For the best texture, assemble and dress the salad just before serving. If preparing ahead, keep the greens, cooled vegetables, egg, cheese and dressing in separate covered containers in the fridge, then combine when ready to eat.

Frequently asked questions