This crunchy and zesty Spring Salad recipe is my go-to all season! It’s just so simple, fresh, and downright tasty—it’s the perfect dish to show off the best of what spring has to offer.

asparagus, snow peas, baby spinach, radishes, dill with a lemon-mint dressing in small bowls with Parmesan shavings on top

Why you should try this recipe

  • Seasonal – Asparagus, snow peas, baby spinach, and radishes are quintessential spring vegetables, reaching their peak freshness during this season. This salad is meant to capture the essence of spring, allowing you to savor the best of what this amazing season has to offer! For more spring goodness, you can also check out my Asparagus, Burrata and Goat’s Cheese Crostini, Asparagus Gnocchi with Lemon Pesto, or Strawberry Lime Pavlova.
  • Easy and quick to make – This delicious salad is made in under 20 minutes, with minimum chopping and easy blanching (no iced bath required)!
  • Fresh and flavorful – Crunchy, zippy, and savory, this salad elevates the crispy spring vegetables with a zesty lemon-mint vinaigrette and delicious Parmigiano shavings. Yum and yum!
snow peas, asparagus, minnt, lemon, Parmesan cheese, radishes, baby spinach, dill, olive oil, salt and pepper on a dark grey surface

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Asparagus – with their nutty, buttery sweetness and slight herbaceousness, they are the ultimate spring vegetable. Grab some and enjoy without moderation during their (too) short season.
  • Snow peas – add a nice crunch, slight sweetness, and grassy flavor to the salad. They can substituted with sugar snap peas.
  • Baby spinach -I love adding baby spinach to salads, as it brings an earthy and slightly sweet flavor to the dish.
  • Radishes – crunchy, colorful, and peppery, radishes are the perfect accompaniment to snow peas and asparagus.
  • Dill – with its fennel notes, it is a delicious pairing for asparagus.
  • Parmigiano Reggiano or Grana Padano – are used shaved for textured and delicious chunks of umaminess.

For the lemon-mint vinaigrette.

  • Extra-virgin olive oil – the emulsifying agent in the vinaigrette.
  • Lemon – preferably organic, as this vinaigrette uses both zest and juice.
  • Fresh mint – mint is, in my opinion, one of the best aromatics to pair asparagus with.
  • Salt and pepper – to season.

Love asparagus? Try my incredibly easy Asparagus Tart!


chopped asparagus on a wooden chopping board

How to properly chop mint?

  1. Start by rinsing the mint leaves under cold running water, and pat them dry with a paper towel.
  2. Stack several mint leaves on top of each other to make it easier to chop them.
  3. Roll the stack of mint leaves tightly into a cigar-like shape.
  4. Use a sharp knife to slice the rolled mint leaves into thin strips, starting from one end and working your way to the other.

Notes: Chopping mint this way prevents the water in the mint leaves from transferring to the chopping board. This way, all the flavors stay in the leaves!

How to Make Spring Salad?

(Note: please see the recipe card below for the complete written instructions and measurements.)

Start with the lemon-mint vinaigrette.

  • In a jam jar or small bowl, add olive oil, lemon zest and juice, chopped mint, salt, and pepper.
  • Shake or whisk until emulsified, and set aside.

Make the Parmigiano shavings.

  • Hold the cheese firmly on top of a bowl. Using a vegetable peeler, shave off thin slices. Try to maintain consistent pressure to get uniform shavings.
  • You can gently break them into smaller pieces if need be.

Prepare and blanch the veggies.

  • Bring a large pot of water to a boil.
  • Meanwhile, snap the asparagus and discard the woody ends.
  • Cut them into 1-inch (2.5 cm) pieces, leaving the heads intact.

Note: Snapping asparagus removes the tough, woody ends, ensuring only the tender, edible parts are used for cooking. If you prefer a neater look, feel free to trim off the uneven ends of the asparagus.


  • Add the asparagus and snow peas to the pot and blanch for 1 minute.
  • Immediately drain and rinse under cold running water until cooled to stop the cooking process.
  • Transfer to a clean kitchen cloth and pat until dry.

Assemble the salad.

  • While the veggies finish drying, slice the radishes into ⅛-inch (3 mm) slices.

  • Transfer asparagus, snow peas, radishes, baby spinach, and half of the dill to a bowl.
  • Pour the lemon-mint dressing and toss.

  • Plate the salad onto a serving dish, top with the remaining dill, shaved Parmigiano Reggiano, optional flaky sea salt, and serve immediately.
spring salad in a vintage bleu serving dish with a spoon

Nim Keys – Useful Tips

  1. Snapping asparagus removes the tough, woody ends, ensuring only the tender, edible parts are used for cooking. If you prefer a neater look, feel free to trim off the uneven ends of the asparagus.
  2. Blanching – Immersing the veggies in boiling water for a small amount of time before rinsing under cold water is called “blanching”. This method helps soften or partially cook the food, while also preserving its color, texture, and nutrients. Blanch the veggies for 1 minute for the best result.
  3. Pat the veggies dry after blanching – Ensuring vegetables are thoroughly dried is crucial; otherwise, the dressing becomes diluted and won’t adhere properly.

close-up of spring salad

Wine Pairing for Spring Salad🍷


SAUVIGNON BLANC

Pronounced “Saw-vin-yon blæŋ”

Sauvignon Blanc’s herbaceous aroma complements the delicate vegetal flavors of asparagus and snow peas, while its natural acidity and citrus notes beautifully match the tanginess of the lemon-mint dressing.

WINE APPELLATION SUGGESTIONS

  • Pouilly Fumé (Loire Valley, France)
  • Sauvignon Blanc from Trentino Alto Adige (Italy)
  • Sauvignon Blanc from Napa Valley (United States)

asparagus, snow peas, baby spinach, radishes, dill with a lemon-mint dressing in small bowls with Parmesan shavings on top.

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spring salad in a vintage bleu serving dish with a spoon

Spring Salad

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Prep Time : 20 minutes
Total Time : 20 minutes
Servings : 6
This crunchy and zesty spring salad recipe is my go-to all season! It's just so simple, fresh, and downright tasty—it's the perfect dish to show off the best of what spring has to offer.

INGREDIENTS
 

For the spring salad

  • 1 pound (450 g) asparagus
  • 5 ounces (150 g) fresh snow peas
  • 2 ounces (55 g) baby spinach
  • 4 round radishes thinly sliced
  • ½ cup (50 g) Parmigiano Reggiano shaved with a vegetable peeler (see how-to above in this post)
  • 3 tablespoons (5 g) fresh dill roughly chopped

For the lemon-mint vinaigrette

  • cup (80 ml) extra-vrigin olive oil
  • 1 lemon (zest + juice) (1 tablespoon of zest + 3 tablespoons juice)
  • cup (10 g) fresh mint chopped (see technique above in this post)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

INSTRUCTIONS

Start with the lemon-mint vinaigrette

  • In a jam jar or small bowl, add olive oil, lemon zest and juice, chopped mint, salt, and pepper.
  • Shake or whisk until emulsified and set aside.

Prepare the salad.

  • Bring a large pot of water to a boil.
  • Meanwhile, make the Parmigiano shavings.
  • Snap the asparagus and discard the woody ends. Cut them into 1-inch (2.5 cm) pieces.
  • Add the asparagus and snow peas to the pot and blanch for 1 minute.
  • Immediatley drain and rinse under cold running water until cooled to stop the cooking process.
  • Transfer to a clean kitchen cloth and pat until dry.
  • While the veggies finish drying, slice the radishes into ⅛-inch (3 mm) slices.
  • Transfer asparagus, snow peas, radishes, baby spinach, and half of the chopped dill to a bowl. Pour the lemon-mint dressing and toss.
  • Plate the salad onto a serving dish, top with the remaining dill and shaved Parmigiano Reggiano and serve immediately.

NOTES

  1. Snapping asparagus removes the tough, woody ends, ensuring only the tender, edible parts are used for cooking. If you prefer a neater look, feel free to trim off the uneven ends of the asparagus.
  2. Blanching – Immersing the veggies in boiling water for a small amount of time before rinsing under cold water is called “blanching”. This method helps soften or partially cook the food, while also preserving its color, texture, and nutrients. Blanch the veggies for 1 minute for the best result.
  3. Pat the veggies dry after blanching – Ensuring vegetables are thoroughly dried is crucial; otherwise, the dressing becomes diluted and won’t adhere properly.
Calories: 174kcalCarbohydrates: 8gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 6mgSodium: 340mgPotassium: 308mgFiber: 3gSugar: 3gVitamin A: 1906IUVitamin C: 32mgCalcium: 149mgIron: 3mg
Course Salad, Side Dish
Cuisine Western
Diet Vegetarian
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!

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