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!
✔️ Asparagus Salad
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:
Spring Asparagus Salad Recipe
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!
Ingredients
- 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
Dressing:
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil
- 1 tablespoon tarragon leaves, roughly chopped, (basil can also be used)
- Salt and black pepper to taste
Instructions
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.
Nutrition
Calories: 187 kcal, Carbohydrates: 7 g, Protein: 6 g, Fat: 16 g, Saturated Fat: 3 g, Cholesterol: 73 mg, Sodium: 66 mg, Potassium: 283 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 576 IU, Vitamin C: 15 mg, Calcium: 48 mg, Iron: 1 mg
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