Description
This vibrant Spring Salad is a delightful combination of fresh vegetables, creamy goat cheese, and a zesty lemon dressing, perfect for welcoming the warmer months.
Ingredients
Scale
3 bunches (24 spears) asparagus
120g / 4oz snow peas
1 head baby gem or cos lettuce
2 cups fresh or frozen peas
90g / 3oz goats cheese
1 cup fresh mint leaves
1 tsp lemon zest
2 tbsp lemon juice
6 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
Instructions
- Prepare the asparagus by snapping off the woody ends, then blanch in boiling water for 2-3 minutes until tender. Remove and plunge into ice water to stop cooking.
- In the same boiling water, briefly blanch the snow peas for about 1 minute until bright green, then transfer to ice water.
- If using fresh peas, cook them in boiling water for 2-3 minutes until tender, then drain and allow to cool. If using frozen, simply thaw.
- In a large bowl, combine the asparagus, snow peas, baby gem or cos lettuce leaves, and peas.
- In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with crumbled goat cheese and torn fresh mint leaves before serving.
Notes
For a more filling salad, consider adding grilled chicken or quinoa. Adjust lemon juice and zest to taste.
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Method: mixing
- Cuisine: American
Nutrition
- Serving Size: 1¼ cups
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: Spring Salad, asparagus salad, fresh vegetables, goat cheese, lemon dressing