Easy Spring Salad

Ingredients

• 90 ml (6 tablespoons)olive oil
• 5 ml (1 teaspoon)Dijon mustard
• 5 ml (1 teaspoon)lemon zest
• 15–30 ml (1–2 tablespoons)lemon juice
• 1/2shallot, minced very finely
• 15 ml (1 tablespoon)Champagne vinegar, prosecco vinegar or white wine vinegar
• 1.25 ml (1/4 teaspoon)salt and pepper
• 30 ml (2 tablespoons)pine nuts, toasted
• 1 bunchasparagus, cut into 2.5–5 cm (1–2 inch) pieces and sautéed in a little olive oil with salt and pepper
• 120 ml (1/2 cup)frozen peas, defrosted in water and drained
• 1.4 litres (6 cups)baby salad greens
• 1/2English cucumber, thinly sliced
• 1–2radishes, thinly sliced
• 80 ml (1/3 cup)fresh mint, chopped
• 60 ml (1/4 cup)fresh basil, chopped
• 60 ml (1/4 cup)fresh parsley, chopped
• 15 ml (1 tablespoon)fresh chives, chopped
• 80 ml (1/3 cup)feta
• 120 ml (1/2 cup)roasted chickpeas
• A littleolive oil
• To tastesalt and pepper
• 3hard-boiled eggs, halved

Instructions

1. 1

   Toast the pine nuts

   Toast the pine nuts in a pan over medium heat, tossing them from time to time until golden. Transfer them to a plate.

2. 2

   Defrost the peas

   Put the peas in a bowl of cool water to thaw.

3. 3

   Cook the chickpeas

   Raise the heat to medium-high and return the skillet to the hob. Pat the chickpeas dry, toss them with olive oil, salt and pepper, then cook for 8–10 minutes, stirring occasionally. Set them aside on a plate.

4. 4

   Sauté the asparagus

   Return the pan to the heat and drizzle in olive oil. Cut the asparagus into 2.5–5 cm (1–2 inch) pieces, add it to the skillet with salt and pepper, and cook, stirring occasionally, until tender, about 4 minutes. Transfer it to a plate to cool.

5. 5

   Whisk the dressing

   Whisk the dressing ingredients together and set the dressing aside.

6. 6

   Assemble the salad

   Layer the salad greens and all the other ingredients on a platter. Dress lightly, then finish with a little salt and pepper.

What is a spring salad?

A spring salad is a fresh, flexible combination built around tender greens and vegetables that come into season in spring. This American-style version pairs asparagus and peas with cucumber, radishes and a generous mix of herbs.

The contrast is what makes it work: crisp vegetables and leaves meet creamy feta and eggs, while toasted pine nuts and roasted chickpeas add crunch. A sharp lemon-and-vinegar dressing ties the platter together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 7g protein, 10g carbs, 16g fat.

The greens, peas, chickpeas and vegetables supply most of the carbohydrates, while olive oil contributes much of the fat. Eggs, feta and chickpeas provide protein alongside additional fat. For a more balanced plate, serve a portion with wholemeal bread or another grain.

Build a balanced dressing

Acid: Lemon juice and Champagne vinegar give the dressing its tang. Start with 1 tablespoon of lemon juice, then add more if you prefer a sharper taste.

Emulsion: Whisk the mustard with the other dressing ingredients so the oil and acid combine evenly. The finely minced shallot distributes its flavour through the dressing.

Cook the toppings separately

Asparagus: Cut the spears into even 2.5–5 cm pieces so they cook at a similar pace. Sauté them for about 4 minutes, stopping when tender, then cool them before adding them to the greens.

Chickpeas: Dry them well before tossing with oil, salt and pepper. Stir occasionally as they cook for 8–10 minutes; set them aside so they do not wilt the salad.

Keep the greens crisp

Dry leaves: Wash and dry the salad greens thoroughly before arranging them. Excess water can dilute the dressing and make the leaves limp.

Light dressing: Add just enough dressing to coat the salad lightly, rather than pouring it all over at once. Keep any extra on the side for serving.

Layer for texture

Start with the greens, then spread the cooled asparagus, drained peas, cucumber, radishes and herbs across the platter. This keeps the mix colourful and makes the toppings easy to reach.

Finish with feta, toasted pine nuts, chickpeas and halved eggs. Adding the crisp toppings at the end helps them keep their texture.

Serve it as a meal

The eggs, feta and chickpeas make this more substantial than a simple side salad. Serve it as a light lunch or as part of a larger spread.

Crusty bread or warm flatbread works well alongside it, as does grilled chicken or fish if you want another centrepiece. Dress the salad shortly before serving.

Recipe notes & tips

• Toast the pine nuts in a dry pan and watch them closely, as they can brown quickly.
• Drain the peas well after defrosting so they do not add water to the platter.
• Let the asparagus cool before layering it with the salad greens.
• Make sure the chickpeas are dry before tossing them with oil and seasoning.
• Add the dressing gradually and serve any remainder at the table.
• Chop the herbs shortly before assembling to keep their flavour fresh.

Variations

• Use another vinegar: Substitute prosecco or white wine vinegar for the Champagne vinegar.
• Change the herbs: Use more of the mint, basil, parsley or chives you have to hand.
• Add extra crunch: Scatter on more toasted pine nuts just before serving.
• Make it dairy-free: Leave out the feta and season the dressing to taste.
• Add a grain: Serve the salad with cooked, cooled quinoa or farro for a more filling plate.

Common mistakes to avoid

• Wet salad leaves: Dry them thoroughly so the dressing clings instead of turning watery.
• Overcooked asparagus: Check it at about 4 minutes and remove it when just tender.
• Damp chickpeas: Pat them dry before cooking to help them brown rather than steam.
• Dressing too early: Dress the salad shortly before serving to keep the greens crisp.
• Adding hot toppings: Cool the asparagus and chickpeas before placing them on the greens.

How to store

Store leftover salad in an airtight container in the fridge and eat within 1 day; dressed leaves will soften over time. For the best texture, keep the dressing separate and add it just before serving. Refrigerate leftover dressing separately and use within 3 days.

Frequently asked questions