This Asparagus Salad is layered with crisp-tender asparagus, sweet peas, spring salad mix, cherry tomatoes, chickpeas, thinly sliced radishes and avocado tossed in a light lemon tarragon vinaigrette. Top it with hard boiled eggs, crunchy nuts and creamy goat cheese for the best spring salad recipe ever!
This spring Asparagus Salad showcases the season’s best produce in a simple and delicious way. It’s the perfect cold salad to serve during spring and early summer when asparagus are plentiful, and one of the side dishes I serve on Easter.
This spring asparagus salad is loaded with flavor, from the seasonal veggies, to the soft and creamy cheese, plus the added crunchy texture from the almonds. I like to serve it with hard boiled eggs for added protein. It also makes the salad more filling in case you want to serve it as lunch or a light dinner.
Spring Asparagus Salad Ingredients
This spring salad can be customized to your taste. Swap ingredients with the ones you like or have at home.
- Asparagus: You can use green asparagus or white and purple asparagus when in season.
- Baby Spring Greens Mix: I love the the tender leaves of baby greens but you can also use baby spinach or arugula.
- Peas: I always have frozen peas in my freezer so that is what I usually use. Fresh peas can be used, if available.
- Radishes: I slice the radishes paper thin. I personally don’t like the taste of raw radishes (unless they are pickled or in encurtido) however, when thinly sliced, they provide just a light bite of zesty, peppery taste.
- Chickpeas: I love garbanzo beans and I could eat them every day! You can use other beans, if you prefer.
- Tomatoes: I like using small varieties like cherry tomatoes. Get them in assorted colors for a beautiful presentation.
- Avocado: Creamy avocados make every salad more delicious! Add the avocados close to serving time to prevent discoloration.
- Eggs: I use large eggs. You can omit the eggs if you want. Although, I recommend that you try them.
- Goat Cheese: I buy a log of cheese and crumble it myself. If you are not a fan of goat cheese, use feta cheese.
- Almonds: I use almond slivers but you can add your preferred nut. Pecans and walnuts are good options.
- Salt and black pepper: I use sea salt or Kosher salt.
The Lemon Vinaigrette
- Lemon Juice: If you are thinking of using bottled lemon juice, don’t! Nothing compares to fresh lemon juice.
- Dijon Mustard: You can also use dry mustard.
- Honey: You can also use maple syrup.
- Vinegar: I use white wine vinegar. Champagne vinegar can also be used.
- Oil: I use olive oil.
- Fresh Tarragon: I love the delicate anise flavor of tarragon. If you are not a big fan, use fresh basil or fresh mint.
- Salt and Pepper
How To Make Asparagus Salad
- Blend the dressing ingredients until emulsified.
- Blanch the asparagus, drain and pat dry. You can see how below in the recipe card or in this post – How To Cook Asparagus (6 different ways!).
- Layer the green spring mix on a platter or salad bowl and layer the peas, radishes, chickpeas, tomatoes and avocado.
- Drizzle some of the salad dressing and season with salt and pepper.
- Top with hard boiled eggs, goat cheese and almonds. Drizzle with additional dressing. Season to taste and serve.
Spring Salad Recipe Tips
- For this easy salad recipe, I blanch the asparagus for a couple of minutes in salted boiling water however, you can roast the asparagus for extra goodness!
- This is a great salad to add to your weekly meal plan.
- If you don’t have fresh tarragon, feel free to use fresh basil or mint.
- Serve this salad with additional protein like this tasty Grilled Chicken Breast (with the best marinade!), Baked Chicken Breast, this Baked Salmon recipe or with good quality canned tuna.
- Add some cooked pasta for a more filling salad.
Take A Look At These Salad Recipes:
- Pesto Pasta Salad
- Mediterranean Tuna Pasta Salad
- Roasted Beet Salad with Fried Goat Cheese
- Citrus Salad with Basil Vinaigrette
- BBQ Chicken Salad
Follow me on social media for more recipe ideas & inspiration!
Spring Asparagus Salad Recipe
- 1 bunch asparagus, tender parts only, chopped into 1-inch pieces (about 1/2 pound)
- 5-6 ounces baby spring greens mix, or arugula
- ½ cup frozen peas, thawed
- 2 radishes, sliced paper thin
- 1 15-ounces can chickpeas, drained and rinsed
- 1/2 cup halved or quartered cherry tomatoes (you can use assorted colors if preferred)
- 1 avocado, pitted, peeled and diced
- 3 hard boiled eggs, peeled and cut in half
- 1/4 cup goat cheese crumbles (you can also use feta cheese)
- ¼ cup almond slivers
- Sea salt and black pepper
Make the Salad Dressing
- Put the dressing ingredients in a wide mouthed mason jar or small bowl and blend until emulsified. Taste to adjust any of the ingredients to your own preference
Blanch the Asparagus
- Bring a pot of salted water to a boil and set a bowl filled with ice and water near by.
- Drop the asparagus into the boiling water and cook for about 1 to 2 minutes or until bright green and fork tender.
- Transfer the blanched asparagus to the iced water to stop the cooking. Drain and pat dry.
Assemble the Salad
- Layer the salad greens on a platter or salad bowl and layer the peas, radishes, chickpeas, tomatoes and avocado. Drizzle some of the salad dressing and season with salt and pepper.
- Top with hard boiled eggs, goat cheese crumbles and almonds. Drizzle with additional salad dressing. Season to taste and serve.